Braided Italian Herb Bread Recipe

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.