In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, marjoram, thyme and rosemary. Heat milk, water and 1/4 cup butter until very warm (120 to 130 0 F); stir into dry ingredients. Stir in egg and enough remaining flour to make soft d ough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Divide dough into three equal pieces. Roll each to 30-inch rope. Braid ropes; pinch ends to seal. Tie knot in center of braid; wrap ends around knot, tucking both ends under knot to form a round loaf. Place on greased baking sheet. Cover; let rise in wa rm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375 0 F for 30 to 35 minutes or until done, tenting with aluminum foil after 20 minutes to prevent overbrowning. Melt remaining butter; brush on loaf. Sprinkle with marjoram, thyme and rosemary, if desired. Remove from pan; cool on wire rack. Makes 1 loaf Recipe By : Ketchum Kitchen Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST) From: Greg Leonhardt
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|Serving Size: 1 Serving (69g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 14 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 53.8mg||17 %|
|Sodium 23.7mg||1 %|
|Potassium 63.7mg||2 %|
|Total Carbohydrate 30.2g||9 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 29.6g|
|Protein 2.2g||3 %|
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Calories per serving: 138
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