Herby Bread

I haven’t made bread a a few weeks. I have just been so busy trying to get our daughter ready to go off to college.

Now that she is ensconced at school, I find I have more time. Time to make bread at least.

The herbs in the garden are doing well this year. I was able to provide all the herbs for this bread from the contents of my backyard garden!

The base of the bread is a little tart. This is due to the buttermilk. It almost has a sourdough feel to it in flavor and denseness.

The herbs provide bright moments of flavor throughout the bread.

The braided portion makes the loaves quite attractive. You can really see the sprinkling of herbs throughout.

I served the bread with the Rolled Pot Roast that is a post you can see in a few days.

The denseness of the bread was perfect for sopping up the pot roasts juices.

My husband kept grabbing slices and munching on them throughout the day. So I would say this is a successful bread recipe!

Watch The Video

BRAIDED BUTTERMILK HERB BREAD

2 Packages Yeast

3/4 Cup Lukewarm Water

5 to 5 1/4 Cups Flour

1 1/4 Cups Buttermilk

1/4 Cup Oil

2 Tablespoons Sugar

1 Tablespoon Salt

1/2 Cup Finely Chopped Parsley

1/2 Cup Chopped Chives

1 Tablespoon Dill

In a large mixer bowl dissolve yeast in warm water. Add 2 cups flour, buttermilk, oil, sugar and salt and beat with an electric mixer on low until moistened. Increase speed to medium and beat for 2 minutes. Add herbs and mix well. Stir in enough additional flour to form a soft dough. Turn dough on a floured surface and knead until smooth and elastic, about 5 minutes. Add more flour if needed. Cover with a clean towel and let rest for 1 hour. Grease 2 large cookie sheets. Punch dough down. Turn onto floured surface. Divide dough in half, then each half into 3 pieces. Roll each piece into a 14 inch rope. Place three ropes on a cookie sheet, side by side, and pinch together one of the ends. Braid the dough and pinch other end together. Repeat with remaining dough. Cover and let rise for 30 minutes. Preheat oven to 350 degrees. Bake for 35 to 40 minutes. Cool on a wire rack.