Braided bread with herbs

Step 1/ 4

• 100 ml water (warm)
• 5¼ g fresh yeast
• 75 g wheat flour
• ⅛ 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

• 2½ g basil
• 2½ g rosemary
• 2½ g parsley
• 2½ g chives
• ¼ cloves garlic
• 12½ g butter (soft)
• 12½ g semolina
• ⅛ tsp salt
• 75 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

• 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.

Enjoy your meal!