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I made this bread for Imbolc (February 2nd), because it's braid shaped and it uses ginger, rosemary and cloves, the Imbolc herbs.

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This bread can be served with cheese, but also with butter and jam.

You can use the same herbs for a tea, and enjoy it during a cold afternoon, while hoping that spring will come soon.



Ginger and Rosemary Braid

Ingredients
600g bread dough
4cm size piece of ginger
1 tbsp rosemary leaves
2 cloves
2 tbsp milk
1 tbsp sesame seeds

Directions
Mince the ginger and cloves. Add them and rosemary leaves to the bread dough and knead well.

Divide into three parts.

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Join them as shown in the picture.

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Braid them.

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Let the braid rise for one hour.

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Brush with milk and garnish with sesame seeds.
Bake in preheated 180° C (356 F) oven 30 minutes.

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Ginger Fritters
A tip: with some bread dough with herbs, create small patties and fry them in hot oil until golden brown.

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Similar recipes:

Indian Ginger and Garlic Bread

Rosemary Bread

Lavender and Rosemary Fritters

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I'm sending this to Susan for her Yeast Spotting event.

This recipe joins also to Cooking with seeds - Sesame Seeds.

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