Although I have more crescent rolls on hand then I think anyone needs at once, we decided to whip up another loaf of bread because it's yummy and we (we being the toddler and I) decided it would go well with stew. It tastes best warm, but it's easy to make in the afternoon and stick into the oven to warm right before dinner. The toddler had a great time punching the dough.
Plus, it's super easy! (As in I don't even have a bread machine!). Here's the recipe:
4-4 1/2 cups flour
3 Tbsp. sugar
2 pkgs. quick-rise yeast
2 tsp. dried basil
1 3/4 tsp. dill weed
1 1/2 tsp. salt
3/4 tsp. garlic powder
3/4 tsp. dried rosemary, crushed
3/4 cup milk (2%)
1/2 cup water
1/4 cup butter, cubed
1 Tbsp. butter, melted (to brush on after baking)
In a large bowl, combine 1 1/2 cups flour, sugar, yeast, and seasonings. In a small saucepan, heat the milk, water, and butter to 120-130 degrees. Add to dry ingredients, beat until moistened. Add egg; beat until smooth. Stir in enough of the remaining flour to form a soft dough. (As in, start with 2 1/2 cups and then add up to 1/2 cup more if needed).
Turn onto a floured surface; knead until smooth and elastic (about 4-6 minutes). Cover and let rest for 10 minutes.
Divide dough into thirds. Shape each into a 15inch rope (squeezing and pulling worked best). Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise in a warm place until doubled, about 25 minutes.
Bake at 375 degrees for 20-25 minutes or until loaf is golden brown. Brush with melted butter.