Mmmmm....rainy day lunch!

Rainy season has begun.  I can't say I am excited or looking forward to all that means...mud, mud, and more mud!  But I can say that I love cooking in rainy season!  Of course, it helps that I have set up a little indoor kitchen, no running water or sink (and obviously no dishwasher or microwave), but it is a little room where I put our gas stove and small fridge.  I also have a nice little table and shelf so I am pretty happy with my kitchen!  Rainy season puts me in the mood to cook (well at least it did today).  We LOVE soup in our house when it is a little chilly so today was the perfect day for soup and homemade bread!  I don't share many recipes on my blog but this one is too good to keep to myself.  Not to mention EASY!  I have to give credit though...the recipe came from my sister's blog.  I am not sure where she got the recipe but I am glad she shared! :)  It is one of those easy recipes that looks awesome when it is done and makes you feel like you really know how to cook :)  My husband was impressed too! We ate it with a simple creamy chicken (minus the real chicken, just flavor) noodle and corn soup that I whipped up. Top it all off with a little shredded cheese and you have the perfect rainy day lunch!   Delicious! 

 

 

 Garden Herb Braid

4 to 4 1/2 cups all-purpose flour

3 tablespoons sugar

2 pkg quick rise yeast ( 1 pkg. = 2 1/4 teaspoons)

1 1/2 teaspoons salt

3/4 teaspoons each:

          thyme

          parsley flakes

          basil

          oregano

         dried rosemary, crushed

         rubbed sage

3/4 cup milk

1/2 cup water

1/4 cup butter, cubed 

1 egg

In a large mixing bowl combine 1 1/2 cups flour, sugar, yeast, salt and herbs. In a microwave safe bowl combine milk, water and butter. Heat to 120-130 degrees. Add to dry ingredients, beat just until all dry ingredients are moistened. Add egg and beat until smooth. Stir in remaining flour to form a soft dough.

Knead on a floured surface until smooth and elastic, just a few minutes. Cover and let rest for about 10 minutes. Divide dough into thirds and shape into a 15" rope. Place ropes on a greased baking pan and braid. Pinch ends and tuck under braid. Cover and let rise until doubled, only about 20-30 minutes.

Bake at 375 degrees fro 25 minutes. Brush with melted butter and sprinkle a few left over herbs on top (optional). Remove to wire rack to cool. (yields 16 slices)

 

 ENJOY!