Braided bread with herbs

Braided bread with herbs

Based on 6 ratings

uteandorfer

www.die-kuecheninsel.at/

“We like to eat this bread loaf fresh from the oven when it’s still warm. We eat it with sheep’s cream cheese, red onion, and pumpkin seed oil, liver paté or a pumpkin seed spread. Want to share your own recipe with the world via Kitchen Stories? Send it to community@kitchenstories.io”

Difficulty

Medium 👍
40
min.
Preparation
45
min.
Baking
120
min.
Resting

Ingredients

Servings:-16+
800 ml water (warm)
42 g fresh yeast
1¼ kg wheat flour (divided)
½ tsp sugar
20 g basil
20 g rosemary
20 g parsley
20 g chives
2 cloves garlic
100 g butter (soft)
100 g semolina
1 tsp salt
flour for dusting
Metric
Imperial

Utensils

  • kitchen towel
  • baking sheet
  • oven
  • fine grater
  • large bowl
  • parchment paper
  • cutting board
  • knife
  • hand mixer with dough hook
  • small bowl

Nutrition per serving

Cal
335
Protein
9g
Fat
6g
Carb
60g

Step 1/4

  • 800 ml water (warm)
  • 42 fresh yeast
  • 600 wheat flour
  • ½ 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

  • 20 basil
  • 20 rosemary
  • 20 parsley
  • 20 chives
  • 2 cloves garlic
  • 100 butter (soft)
  • 100 semolina
  • 1 tsp salt
  • 600 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

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.
  • 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.