Yeast herb braid

Ingredients for 1 servings:

• 500 g flour
• ½ tsp sugar
• 20 g yeast, fresh
• 1 tsp salt
• 30 g butter, soft
• 260 ml milk
• 60 g bacon, diced
• 1 small onion(s)
• 1 tbsp dill tips
• ½ cup chives
• 1 cup parsley
• ½ tsp pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Important: Never use ingredients fresh from the refrigerator. Milk should be lukewarm, yeast at room temperature, butter softened but not liquid! Warm the milk to lukewarm, mix the yeast and sugar in it, and dissolve. Sift the flour into a large bowl, add the enriched milk all at once, add the “softened” butter and salt, and knead vigorously. Fry the bacon cubes in a pan, then sauté the finely chopped onion until translucent. Meanwhile, finely chop the herbs and mix them into the dough. Lastly, add the rendered bacon and the translucent onions, and mix everything together. Cover the dough and let it rise in a warm place for at least 45 minutes. It will visibly expand and will double in size by the end. Then divide it into 3 equal parts, form them into long braids, and braid them together. Let it rest for another 30 minutes; it will “grow” a little more. Then place in the preheated oven and bake at 180° fan/200° oven heat for about 45 minutes, then let it heat out in the oven for another 15 minutes.