Black Forest ham plaits

(6 pieces)

Preheat the oven to 200° C. Crumble fresh yeast (or dry yeast) and mix with lukewarm water and sugar. Add the olive oil, salt, chopped rosemary and flour and knead into a smooth dough. Place the dough in an oiled bowl and let rise, covered, in a warm place for 1 hour – enjoyment takes time.

Remove the dough from the bowl and divide into 6 equal pieces of 10 cm each. On a floured surface, divide the pieces again into 3 strands. Roll the strands into snakes about 22 cm long. Cover each two of the Wrap two slices of Black Forest Ham around each two strands. Place the strands on top of each other and braid into a plait.

Fold the ends in at the bottom and place on a baking on a baking tray lined with baking paper and let rise for another 20 minutes. Bake the braids at 200° C for about 20 minutes.

400 g flour

220 g lukewarm water

30 g virgin olive oil (a little

more to oil the bowl)

20 g fresh yeast or

1 packet of dry yeast

1 tsp sugar

1 tsp. salt

1 tsp finely chopped

rosemary (fresh or


12 halved slices

Black Forest Ham