Braided bread with herbs
Ingredients
Utensils
kitchen towel, large bowl, hand mixer with dough hook, fine grater, cutting board, knife, small bowl, baking sheet, parchment paper, oven
Nutrition per serving
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!