Best 5 Garden Herb Braid Recipes

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In the realm of culinary artistry, few dishes can rival the exquisite beauty and alluring aroma of a garden herb braid. This delectable creation, characterized by its intricate weaving of fresh herbs into a golden brown crust, offers a captivating fusion of flavors that dances upon the palate. As you embark on this culinary journey, let us guide you through the art of crafting the perfect garden herb braid, a masterpiece that will transform your dining experience into an unforgettable symphony of taste and visual delight.

Here are our top 5 tried and tested recipes!

GARDEN HERB BRAID



Garden Herb Braid image

My family loves this bread, and I've made it for church dinners, too. In the summer, I like to use fresh herbs from my mom's garden. You can vary the herbs and substitute your favorites. -Martha Smith Orient, Ohio

Provided by Taste of Home

Time 45m

Yield 1 loaf. (16 slices).

Number Of Ingredients 16

4 to 4-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
1-1/2 teaspoons salt
3/4 teaspoon each dried marjoram, thyme, parsley flakes, basil and oregano
3/4 teaspoon dried rosemary, crushed
3/4 teaspoon rubbed sage
3/4 cup milk
1/2 cup water
1/4 cup butter, cubed
1 egg
TOPPING:
1 tablespoon butter, melted
1/8 teaspoon each dried marjoram, thyme, parsley flakes, basil and oregano
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon rubbed sage

Steps:

  • In a large bowl, combine 1-1/2 cups flour, sugar, yeast, salt and herbs. In a saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. , Divide dough into thirds. Shape each portion into a 15-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover; let rise until doubled, about 20 minutes., Bake 375° for 25-30 minutes or until golden brown. Brush with melted butter. Combine herbs; sprinkle over bread. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 168 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 268mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

BRAIDED ITALIAN HERB BREAD



Braided Italian Herb Bread image

A beautifully braided bread with a delicious blend of basil, oregano, rosemary, and garlic powder that is sure to please!

Provided by Nerice Photography

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 1h25m

Yield 10

Number Of Ingredients 14

4 ½ cups all-purpose flour, divided
3 tablespoons white sugar
2 (.25 ounce) packages active dry yeast
2 teaspoons dried basil
1 ½ teaspoons salt
1 teaspoon dried oregano
¾ teaspoon garlic powder
¾ teaspoon dried rosemary
¾ cup milk
½ cup water
4 tablespoons butter
1 egg
1 tablespoon olive oil
1 teaspoon dried basil

Steps:

  • Combine 1 1/2 cups flour, sugar, yeast, basil, salt, oregano, garlic powder, and rosemary in a large bowl.
  • Combine milk, water, and butter in a small microwave-safe bowl. Heat in a microwave until butter melts, about 30 seconds. Pour over the flour mixture; beat until dough is just moistened. Add egg; beat until smooth. Stir in remaining 3 cups flour to form a soft dough.
  • Turn dough onto a floured surface such as a large cutting board or countertop. Knead until smooth and elastic, about 4 minutes. Cover and let rest for 10 minutes.
  • Divide dough into thirds. Shape each piece into a 15-inch rope. Transfer ropes to a greased baking sheet. Braid together. Pinch ends to seal; tuck under the braid. Cover and let rise until doubled, about 25 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Brush top of the braid with olive oil and sprinkle with basil.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool on the baking sheet, or remove to a wire rack.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 48.7 g, Cholesterol 32.3 mg, Fat 7.5 g, Fiber 2.1 g, Protein 7.7 g, SaturatedFat 3.6 g, Sodium 398.5 mg, Sugar 4.9 g

GARDEN HERB BRAID



Garden Herb Braid image

Make and share this Garden Herb Braid recipe from Food.com.

Provided by Sharon123

Categories     Yeast Breads

Time 55m

Yield 1 loaf

Number Of Ingredients 23

4 -4 1/2 cups all-purpose flour
3 tablespoons sugar
2 (1/4 ounce) packages fast rise yeast
1 1/2 teaspoons salt
3/4 teaspoon dried marjoram
3/4 teaspoon dried thyme
3/4 teaspoon parsley flakes
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
3/4 teaspoon dried rosemary, crushed
3/4 teaspoon crushed sage
3/4 cup milk
1/2 cup water
1/4 cup butter, cubed
1 egg
1 tablespoon butter, melted
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1/8 teaspoon dried parsley flakes
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon crushed sage

Steps:

  • In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast, salt and herbs. In a saucepan, heat the milk, water and butter to 120*-130*F. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in just enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for about 10 minutes.
  • Divide dough into thirds. Shape each portion into a 15 inch rope. Place ropes on greased baking sheet and braid; pinch ends to seal and tuck under. Cover; let rise until doubled, about 20 minutes.
  • Bake at 375*F. for 25-30 minutes or until golden brown. Brush with melted butter. Combine herbs; sprinkle over bread. Then remove from pan to a wire rack to cool.
  • Yield: 1 loaf (16 slices).

Nutrition Facts : Calories 2722.6, Fat 75.2, SaturatedFat 43.2, Cholesterol 389.7, Sodium 4079.2, Carbohydrate 436.9, Fiber 18.5, Sugar 39.7, Protein 70.5

GARDEN HERB BREAD



Garden Herb Bread image

This pretty golden round loaf is speckled with herbs. It's simply delicious and is so impressive to serve dinner guest!-Deb Lipinski, Fremont, Nebraska

Provided by Taste of Home

Time 55m

Yield 1 loaf.

Number Of Ingredients 12

4 to 4-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons salt
1-1/2 teaspoons dried marjoram
3/4 teaspoon dried thyme
3/4 teaspoon dried rosemary, crushed
3/4 cup milk
1/2 cup water
1/4 cup plus 1 tablespoon butter, divided
1 egg, beaten
Additional dried marjoram, thyme, and rosemary, optional

Steps:

  • In a bowl, combine 1-1/2 cups flour, sugar, yeast, salt, marjoram, thyme and rosemary. In a saucepan over low heat, heat milk, water and 1/4 cup butter to 120°-130°. Pour over the dry ingredients. Add egg and blend well. Beat on medium speed for 3 minutes. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch dough down. Divide into three equal portions. Shape each into a 28-in. rope. Braid ropes; pinch ends to seal. Tie braid into a knot. Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 30-35 minutes or until golden brown; cover with foil during the last 15 minutes to prevent overbrowning. Melt remaining butter; brush over bread. Sprinkle with additional herbs if desired. Remove from pan and cool on a wire rack.

Nutrition Facts :

ITALIAN HERB BRAID



Italian Herb Braid image

This is a recipe that came off a pkg of Fleischmann's Rapid-Rise yeast in the 90's. It's light and aromatic without being overpowered by seasoning. In my bread machine, I use regular yeast, put all liquids, then dry, then yeast and set it for a light 1.5lb loaf. It takes 3 hours to fully cook. Use dough setting

Provided by MarylandMomof3

Categories     Yeast Breads

Time 1h5m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 9

2 3/4-3 1/4 cups bread flour
2 tablespoons sugar
1/4 ounce fast rise yeast
1/2 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon salt
3/4 cup water
3 tablespoons butter
1/4 cup milk

Steps:

  • In large bowl, mix 1 1/4 C flour, sugar, yeast, oregano, thyme and salt.
  • In another bowl, combine water, butter and milk.
  • Microwave until 130 degrees f. Gradually add to dry ingredients.
  • Beat 2 minutes at medium, then 2 minutes on high.
  • With spoon, stir in enough flour to make soft elastic dough. Knead in adequate flour so that the dough is not sticky. (About 4 minutes.)
  • Divide dough into thirds and roll each into a 24" rope.
  • Braid three ropes and tuck ends under.
  • Brush with beaten egg and sprinkle with sesame seeds.
  • Place on greased baking sheet over a shallow pan half full of boiling water. Cover and let rise 25 minutes.
  • Bake at 400 for 25 minutes.
  • Cool on rack.

Nutrition Facts : Calories 214.6, Fat 5.1, SaturatedFat 3, Cholesterol 12.5, Sodium 334.5, Carbohydrate 36.7, Fiber 1.4, Sugar 3.3, Protein 5.1

Tips:

  • Use a sharp knife to cut the herbs, as this will help to preserve their flavor and aroma.
  • If you don't have a pastry brush, you can use your fingers to brush the egg wash onto the bread.
  • Be careful not to overwork the dough, as this can make it tough.
  • Don't be afraid to experiment with different herbs. Some good combinations include basil and oregano, rosemary and thyme, or sage and savory.
  • Serve the bread warm or at room temperature, as this is when it will be at its best.

Conclusion:

This garden herb braid is a delicious and easy-to-make bread that is perfect for any occasion. With its beautiful golden crust and flavorful herb filling, it is sure to be a hit with everyone who tries it. So next time you're looking for a special bread to serve, give this recipe a try.

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