Recipe: Rosemary Herb Wreath with Spicy Herb Butter (yeast bread using parsley, rosemary and thyme)

ROSEMARY HERB WREATH

1 pkg active dry yeast
2 tbsp warm water (105 to 115 degrees f)
3 tbsp butter
2 tbsp granulated sugar
1 tsp salt
1/2 cup milk
2 1/4 tsp dried rosemary
1 egg
2 1/2 cups all-purpose flour
FOR THE HERB BUTTER:
2 tbsp butter
1/2 tsp dried thyme leaves
3 tbsp minced fresh parsley
1/8 tsp ground cayenne pepper

TO PREPARE THE DOUGH:
Soften the yeast in the warm water in a large, pre-warmed bowl. Let stand until creamy (about 10 minutes).

Combine the 3 tablespoons butter, sugar, salt, milk and rosemary in a saucepan. Heat until warm, stirring to dissolve the sugar and salt. Off heat, beat in the egg. The mixture should feel lukewarm; add it to the yeast mixture to combine.

Gradually mix in the flour and work into a stiff dough. Knead until satiny and smooth (about 3 minutes). Place in a greased bowl and cover. Let rise in a warm place until doubled (about 1 hour).

TO PREPARE THE HERB BUTTER:
While the dough is rising, melt the 2 tablespoons butter with the thyme, parsley and cayenne in a small saucepan; set aside.

TO SHAPE AND BAKE:
Preheat the oven to 350 degrees F.

Shape the dough into 3 ropes, each about 18-inches long. Brush each with the herb butter. Braid the ropes and shape into a wreath. Let rise on a greased baking sheet for 30 minutes.

Bake at 350 degrees F for 20 to 25 minutes or until golden brown.

Makes 1 loaf
Source: Joel Ehrlich, 1990's