Garden Herb Bread

This was dang good.
I'm going to make this again and not tell my mom and hide it under my pillow so I can eat it at night and have happy dreams and I don't even care if I get fat. That's how good this was.

MAKE IT, I DARE YOU:

435 to 500 mL all-purpose flour
25 mL sugar
8 grams Quick-Rise Instant Yeast
3 mL salt
2 mL sweet basil
2 mL thyme leaf
2 mL whole rosemary, crushed
90 mL milk
60 mL water
40 mL butter or margarine
1/2 an egg

1. In a large bowl, combine 250 mL flour, the sugar, undissolved yeast, salt, basil, thyme, and rosemary.
2. Heat milk, water, and butter until very warm (120 to 130 degrees F); stir into dry ingredients.
3. Stir in egg and enough remaining flour to make soft dough.
4. Knead on lightly floured surface until smooth and elastic, about 4 to 6 mins.
5. Place dough in a plastic bag, place in fridge to rise. (About an hour, or you could do what we did and leave it until the next day.)
6. Remove dough from fridge. Preheat oven to 375 F. 
7. Punch down the dough. Turn it out onto a floured board and knead out all the bubbles for about 5 minutes.
8. Form the dough into a loaf by rolling the dough into a rectangle.
9. Roll the dough up like a jellyroll. Pinch seam closed. Pinch and tuck edges under the loaf. Place in a loaf pan and cover with a drying towel. Let proof in warm, draft-free place until double in size, about 30-40 minutes. 
10. Bake for 25-30 minutes or until done, covering with foil during last 10 minutes to prevent excess browning.
11. Melt remaining butter, brush over loaf. If desired, sprinkle with additional spices.
12. Remove from pan and let cool on wire rack.

That's a nice ball of dough.

Put that dough to bed!

Tuck that dough in so it can grow nice and strong!

 

They grow up so fast!

 

After being brushed with butter.

So you like it? Thought so. I'd eat this alongside mac 'n cheese.