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Herb Butter Braid


  • 1 package dry yeast
  • 4 cups warm water
  • 1 tsp. sugar
  • 1 cup butter, softened
  • 1/4 cup sugar
  • 1 Tbsp. caraway seed
  • Ad
  • 1 Tbsp. parsley flakes
  • 1 1/2 tsp. salt
  • 1 tsp. dry mustard
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1 cup warm milk
  • 3 large eggs
  • 4 1/2 cups flour


Preheat oven to 375 degrees F. In small bowl dissolve yeast in warm water with 1 tsp. sugar. In 3 qt. mixing bowl, beat butter with 1/4 cup sugar, caraway, parsley, salt, mustard, onion and garlic until fluffy (1 minute). Add milk and eggs, beat well. Stir in yeast mixture. Add flour, mix until blended. Dough with be very soft. Cover, refrigerate overnight or 6-8 hours. Divide in half; then divide each half into 3 pieces with floured hands. Roll each into a 15-18 inch strip. Braid into 2 loaves; tuck ends under to secure. Place on ungreased baking sheet. Cover and let rise 2-3 hours or until doubled in size. Bake near center of 375 degree F oven for 25-35 minutes or until golden brown. Brush with melted butter.


By Robin from Washington, IA


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