Braided bread with herbs

Based on 7 ratings

“We like to eat this bread loaf fresh from the oven when it’s still warm. We eat it with sheep’s cream cheese, red onion, and pumpkin seed oil, liver paté or a pumpkin seed spread. Want to share your own recipe with the world via Kitchen Stories? Send it to community@kitchenstories.com”

Difficulty

Medium 👍
40
min.
Preparation
45
min.
Baking
120
min.
Resting

Ingredients

Servings:-16+
800 ml water (warm)
42 g fresh yeast
1¼ kg wheat flour (divided)
½ tsp sugar
20 g basil
20 g rosemary
20 g parsley
20 g chives
2 cloves garlic
100 g butter (soft)
100 g semolina
1 tsp salt
flour for dusting
Metric
Imperial

Utensils

  • kitchen towel
  • large bowl
  • hand mixer with dough hook
  • fine grater
  • cutting board
  • knife
  • small bowl
  • baking sheet
  • parchment paper
  • oven

Nutrition per serving

Cal
335
Protein
9 g
Fat
6 g
Carb
60 g
  • Step 1/4

    • 800 ml water (warm)
    • 42 g fresh yeast
    • 600 g wheat flour
    • ½ tsp sugar
    • kitchen towel
    • large bowl
    • hand mixer with dough hook

    To prepare the first part of the dough, pour warm water into a large bowl and dissolve the yeast in it. Add half of the flour and the sugar. Mix well, then cover the bowl with a kitchen towel. Rest in a warm place for approx. 30 min.

  • Step 2/4

    • 20 g basil
    • 20 g rosemary
    • 20 g parsley
    • 20 g chives
    • 2 cloves garlic
    • 100 g butter (soft)
    • 100 g semolina
    • 1 tsp salt
    • 600 g wheat flour
    • flour for dusting
    • fine grater
    • cutting board
    • knife
    • small bowl

    In the meantime, chop herbs and grate garlic to achieve a paste-like consistency. Combine herbs, garlic, soft butter, semolina, and salt. When the dough has risen, add the herb-mixture. Then knead and gradually add the remaining flour. Transfer dough to a floured surface. Knead until elastic. Set aside once again to rest and rise for approx. 30 min.

  • Step 3/4

    • flour for dusting
    • baking sheet
    • parchment paper

    Split dough into three equal parts and form long logs. Carefully braid those logs to create a loaf. Transfer loaf to a baking sheet, lined with parchment paper and dusted with flour. Cover loaf with a kitchen towel and let rest for 1 hr.

  • Step 4/4

    Pre-heat the oven to 200°C/390°F. Bake braided loaf on the medium rack for approx. 45 – 60 min. If loaf appears to darken too rapidly while baking, cover in parchment paper. When a small, sharp knife comes out clean, the bread is ready.
    • oven

    Pre-heat the oven to 200°C/390°F. Bake braided loaf on the medium rack for approx. 45 – 60 min. If loaf appears to darken too rapidly while baking, cover in parchment paper. When a small, sharp knife comes out clean, the bread is ready.