Braided Scarborough Fair Bread
Submitted by jgortney on November 09, 2002 at 7:36 pm

DESCRIPTION
BRAIDED SCARBOROUGH FAIR BREAD

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
7 cups flour
2 packages yeast
3 tablespoons sugar
1 tablespoon salt
1/4 cup parsley flakes
1 teaspoon rosemary leaves, crumbled
1 teaspoon thyme leaves, crumbled
1 cup milk
1 cup water
1/4 cup butter or margarine
1/3 cup dried onion flakes
2 eggs, slightly beaten
1 tablespoon milk

Combine 2 cups of flour, yeast, sugar, salt, parsley, rosemary, and thyme.
Heat milk, water, butter, and dry onion until just warm.
Add liquid to flour mixture.
Beat 2 minutes at medium speed.
Reserve 2 tablespoons of eggs.
Add rest of eggs to mixture and beat well.
Add enough more flour (about 2 cups) to make a thick batter, beat at high
speed 2 minutes.
Stir in enough more flour to make a soft dough.
Knead about 5 minutes, until smooth and elastic.
Let rise until double, about 1 hour.
Punch down, knead slightly.
Cut into six pieces.
Roll pieces into 12" ropes.
Make 2 braids on greased sheets.
Grease tops, cover, and let rise until doubled.
Combine reserved egg and 1 tablespoon of milk, brush on loaves.
Bake at 375°F for 40 minutes.