Braided Almond-Herb Bread

Braided Almond-Herb Bread
Ingredients
1 (.25 ounce) package active dry
yeast
2 tablespoons sugar
1/4 cup warm water (105 degrees
to 115 degrees)
1/4 cup butter or margarine
1 teaspoon salt
1 cup warm milk (110 to 115
degrees F)
3 1/2 cups all-purpose flour,
divided
1 teaspoon dried rosemary,
crushed
1 teaspoon dill weed
1/2 teaspoon dried marjoram,
crushed
1/2 cup finely chopped almonds,
toasted, divided
1 egg, beaten


1 tablespoon water
Directions
Dissolve yeast and sugar in warm water; set aside. In large mixing bowl, combine butter, salt and milk. Stir in yeast mixture,
2 cups flour, herbs and 2 tablespoons almonds. Beat until well-mixed.
Stir in enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
Place dough in greased bowl, turning once to grease
dough surface. Cover; let rise in warm place until doubled, about 1 hour.
Punch dough down and cut off 1/3 of dough; set aside. Divide remaining dough into three equal parts, shaping each into a 14-in. rope.
Braid ropes and place on greased baking sheet. Divide set aside dough into three ropes and braid. Place smaller braid on top of larger braid. Cover; let rise until doubled, about 1 hour. Combine egg and water. Brush over entire loaf; sprinkle with remaining almonds.

Bake at 375 degrees F for 30 minutes.
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