Garden Herb Loaf


Serve with a big salad or bowl of soup for dinner.





1 loaf

Prep Time

25 minutes

Rise Time

30 to 50 minutes

Bake Time

30 to 35 minutes


  • 3-3/4 to 4-1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon leaf marjoram
  • 3/4 teaspoon crushed rosemary
  • 3/4 teaspoon leaf thyme
  • 3/4 cup milk
  • 1/2 cup water
  • 1/4 cup butter OR margarine, cut up
  • 1 egg
  • Topping:
  • 1 tablespoon butter OR margarine, melted


Combine1-1/2 cups flour, sugar, undissolved yeast, salt, marjoram, rosemary and thyme in a large bowl.  Heat milk, water and cut up butter until very warm (120 to 130°F); butter does not need to melt.  Stir into dry ingredients.  Stir in egg and enough remaining flour to make soft dough. 

Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.  Cover; let rest 10 minutes.

Divide dough into 3 equal pieces; roll each piece into 30-inch rope. Braid ropes, pinching ends to seal.  Form into circle; tuck ends under.  Place on greased large baking sheet.  Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

Bake at 375°F for 30 to 35 minutes or until done, covering with aluminum foil during last 10 minutes to prevent overbrowning.

Brush with melted butter; sprinkle with rosemary and thyme, if desired. 

Remove from baking sheet; cool on wire rack.