Easter braid with herbs

Ingredients for 1 servings:

• 1 kg flour
• 2 tsp baking soda
• 2 tbsp sugar
• 1 ½ cubes of yeast
• Slowly pour in 500 ml of lukewarm milk, approx.
• 2 packs of mixed herbs, frozen
• some margarine
• 3 egg yolks
• 1 pinch(s) salt

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

Combine the flour and baking soda in a large, lidded bowl. Mix the yeast and sugar until liquefied. Add to the flour and knead vigorously with the herbs, warm milk, and 3-4 sticks of margarine. Once the dough is smooth, cover and let rest in a warm place. After about 30-45 minutes, the dough should have doubled in size. Knead again with floured hands and divide into 3 equal portions. Shape the portions into long strands and braid them. Brush the yeast plait with egg yolk and bake for about 30 minutes at 200 degrees Celsius (400 degrees Fahrenheit). Tastes best served warm with salted butter.