Rosemary Braids with Sheep Cheese

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 20 mins
Total Time 1 hr 50 mins
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

  • 375 g wheat flour
  • 1 pack dry yeast, or half a cube yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 200 ml water, lukewarm
  • 2 tablespoon olive oil
  • 100 g sheep cheese
  • 2 teaspoons dried rosemary
  • 2 tablespoon water, for brushing
Rosemary Braids with Sheep Cheese
Rosemary Braids with Sheep Cheese

Instructions

  1. Mix the flour, yeast, sugar and salt together. If you use fresh yeast, it crumbles beforehand in lukewarm water.
  2. Finely crumble the sheep`s cheese with your hands. Then knead a teaspoon of rosemary and the sheep`s cheese into the dough. Add water and olive oil and work into a dough. Dust the dough with flour and cover and let rise in a warm place for about 30 minutes until it has enlarged significantly.
  3. Then knead briefly on the work surface and shape into a roll. Divide this into a total of 8 equal parts. Shape each slice into a roll (about 28 cm long). This should be a little thicker in the middle than at the ends. Form a braid out of each roll by folding the two ends around each other twice. Place braids on the prepared baking sheet. Cover the dough and let it rise in a warm place until it has visibly enlarged (15-20 minutes).
  4. Preheat the oven to 200 degrees. Brush the braids with water and sprinkle with the rest of the rosemary. Bake at about 180-200 degrees for about 20 minutes.

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