Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Preheat the oven to 200 ° C, insert the braid and bake for about 45 minutes.