Herbal Braid
Ingredients:
4 cups flour
3 tbsp. sugar
1 1/2 tbsp. yeast
1 1/2 tsp. salt
3/4 tsp. plus 1/8 tsp. marjoram , divided
3/4 tsp. plus 1/8 tsp. thyme , divided
3/4 tsp. plus 1/8 tsp. parsley , divided
3/4 tsp. plus 1/8 tsp. basil , divided
3/4 tsp. plus 1/8 tsp. oregano , divided
3/4 tsp. plus 1/8 tsp. crushed rosemary , divided
3/4 tsp. plus 1/8 tsp. sage , divided
3/4 cup rice milk
1/2 cup water
6 tbsp. margarine
1 egg replacer
Directions:
In a large mixing bowl, combine 1 1/2 cups flour, sugar, yeast, salt, and 3/4 tsp. of all the herbs.  Heat rice milk, water, and 4 tbsp. margarine to 120-130 degrees.  Add to dry ingredients; beat until just moistened.  Add egg replacer; beat until smooth.  Sitr in remaining flour to form a soft dough.  Turn onto a lightly floured surface and knead until smooth and elastic, about 4-6 minutes.  Cover and let rest for 10 minutes.  Divide dough into thirds.  Shape each portion into a 15" rope.  Place on baking stone and braid; pinch ends to seal and turk under.  Cover; let rise until doubled, about 20 minutes.  Bake at 375 for 25-30 minuets.  Brush with remaining 2 tbsp. melted margarine; sprinkle with remaining herbs.
Source: From Taste of Home
Free of the Following Allegens: Egg, Fish, Milk, Peanut, Shellfish, Soy, and Tree Nut