Herb Braid
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cube yeast, fresh
- 1.2 kg flour
- 1 teaspoon sugar
- 5 stems basil, fresh (also possible frozen or dried)
- 5 sprigs rosemary, fresh (also frozen or dried possible)
- 5 stalk / s parsley, fresh (also frozen or dried possible)
- 0.5 ½ bunch chives, fresh (also frozen or dried possible)
- 1 clove garlic
- 100 g butter, soft
- 100 g semolina
- 2 teaspoons, heaped salt
- 800 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in warm water, then stir in 600 g flour and sugar. Cover this pre-dough and let rise in a warm place for 30 minutes.
- In the meantime, wash the herbs (if fresh ones are used), shake dry, pluck and finely chop. Peel the garlic and chop in to fine slithers.
- Stir herbs, garlic, butter, semolina and salt into the pre-dough and knead in the remaining flour. Cover the dough again and let rise for 30 minutes.
- Divide the dough into three portions, shape each portion into a 40 cm long roll and use the three rolls to make a plait. Place the braid on a baking sheet lined with baking paper and let rise for another hour.
- Preheat the oven to 200 ° C, insert the braid and bake for about 45 minutes.
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