French Herb Bread Recipe




 Unsifted all purpose flour7 1⁄2 Cup (120 tbs)
 Salt1 Tablespoon
 Rosemary leaves1 Tablespoon
 Active dry yeast1⁄2 Ounce (2 Packages)
 Soft margarine1 Tablespoon
 Hot tap water2 1⁄2 Cup (40 tbs)
 Egg white1
 Cold water1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3598 Calories from Fat 199

% Daily Value*

Total Fat 23 g35.1%

Saturated Fat 3.7 g18.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6029.3 mg251.2%

Total Carbohydrates 724 g241.4%

Dietary Fiber 30.4 g121.6%

Sugars 2.7 g

Protein 106 g212%

Vitamin A 8.8% Vitamin C 5.5%

Calcium 22.1% Iron 260.7%

*Based on a 2000 Calorie diet


Combine 2 1/3 cups flour, salt, rosemary leaves and undissolved dry yeast in large bowl.
Mix thoroughly.
Add softened margarine.
Add very hot tap water gradually to dry ingredients; beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1 cup flour, or enough to make a thick batter.
Beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough (dough will be sticky).
Place in greased bowl, turning to grease top.
Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Punch dough down; turn out onto well-floured board.
Divide into 6 equal pieces.
Roll each piece to a rope, 18 inches long.
Using 3 ropes, form a braid.
Place on greased baking sheet.
Repeat with remaining 3 ropes.
Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Bake at 450 for 25 minutes.
Combine egg white and 1 tablespoon cold water.
Remove from oven and brush with egg white mixture.
Return to oven; bake 5 minutes longer, or until done.
Remove from baking sheets and place on wire racks to cool.