Rosemary braids with feta cheese

Ingredients for 1 servings:

• 375 g wheat flour
• 1 pack of dry yeast, or about half a yeast cube
• 1 tsp sugar
• 1 tsp salt
• 200 ml water, lukewarm
• 2 tbsp olive oil
• 100 g sheep’s cheese
• 2 tsp rosemary, dried
• 2 tbsp water, for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Mix together flour, yeast, sugar, and salt. If using fresh yeast, crumble it in lukewarm water first. Finely crumble the feta cheese with your hands. Then knead a teaspoon of rosemary and the feta cheese into the dough. Add water and olive oil and knead into a dough. Dust the dough with flour, cover, and let rise in a warm place for about 30 minutes, until it has noticeably increased in size. Then knead briefly on a work surface and form into a log. Divide this into 8 equal pieces. Shape each slice into a log (about 28 cm long). The log should be slightly thicker in the middle than at the ends. Braid each log by folding the two ends around each other twice. Place the braids on the prepared baking sheet. Cover the dough and let rise in a warm place until it has visibly increased in size (15-20 minutes). Preheat the oven to 200°C (400°F). Brush the braids with water and sprinkle with the remaining rosemary. Bake at 180-200 degrees Celsius for about 20 minutes.