|800 ml||water (warm)|
|42 g||fresh yeast|
|1¼ kg||wheat flour (divided)|
|100 g||butter (soft)|
|flour for dusting|
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.
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.
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.
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.