Rosemary bread

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix baking mix and dry yeast. Add 580 ml of lukewarm water and mix briefly with the dough hooks of the hand mixer on the lowest setting. Then knead for 3 minutes at highest speed to a smooth dough. Cover the dough and let it rise in a warm place for about 20 minutes. Pluck rosemary needles from the stems, except for 2 stems, and chop finely. Halve the dough and roll out to 2 rectangles (approx. 20 x 40 cm) on a little flour.

2. 2

   Sprinkle each rectangle with half of the chopped rosemary and cover each with half of the ham. Leave an approx. 2 cm wide edge free. Roll up both rectangles from the long side. Wrap the dough rolls at the ends. Put the dough rolls on 1 greased baking tray. Cover and let rise for about 30 minutes. Press one roll of dough a little flatter and wider with your hands. Cut the second roll of dough diagonally several times on the surface. Coat the dough rolls with oil. Sprinkle with sea salt and remaining rosemary. Sprinkle 1 teaspoon of flour over each. Let it rise again for another 30 minutes.

3. 3

   Press one roll of dough a little flatter and wider with your hands. Cut the second roll of dough diagonally several times on the surface. Coat the dough rolls with oil. Sprinkle with sea salt and remaining rosemary. Sprinkle 1 teaspoon of flour over each. Let it rise again for another 30 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Let them cool down

Nutrition Facts

KCAL
70 kcal

CARBS
12 g

FATS
1 g

PROTEINS
2 g