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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.
It 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.

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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.

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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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