Swiss bacon braid

Ingredients for 1 servings:

• 500 g flour
• 1 tsp salt
• a little pepper
• 2 rosemary sprigs, finely chopped needles
• 20 g yeast
• 300 ml milk, lukewarm
• 175 g bacon cubes
• 50 g butter, liquid (no longer hot)
• 1 egg yolk for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

seasonal, perfect for autumn

Mix flour, salt, pepper, and rosemary in a bowl and form a well. Dissolve the yeast in some of the milk and pour into the well. Add the remaining milk and butter and knead everything into a smooth dough. Cover and let rise at room temperature for 1 hour until doubled in size. Fry the bacon cubes in batches in a frying pan without adding any fat, then remove and let cool completely. Knead the bacon cubes (after the dough has rested) into the dough. Divide the dough in half and form into two equal-length strands, slightly thicker in the middle. Cross the strands and braid them. Let rise for another 30 minutes on a baking sheet lined with baking paper. Brush with beaten egg yolk. Place in the lower part of a cold oven and bake at 200°C (top/bottom heat) for approx. 30-40 minutes.