Braided Ajvar Bread
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g wheat flour type 550
- 160 g milk, lukewarm
- 1 teaspoon, leveled sugar
- 1 teaspoon, leveled salt
- 2 tablespoon rapeseed oil
- 0.5 ½ cube yeast, fresh
- 4 tablespoon ajvar, hot
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl and mix in the salt. Mix the milk and sugar and dissolve the yeast in them. Add the oil and knead with the flour to form a yeast dough. Let rise for about 1 hour until the volume has roughly doubled.
- On a lightly floured surface, roll out into a rectangle about 40/45 x 30 cm.
- Spread the ajvar evenly on the dough, leaving a 2 cm strip free on the upper long side. Do not roll up too tightly from the lower long side. Cut the dough roll lengthways and lay the open sides together. From the left side, place the strand of dough over the right. The open side should face up. Continue like this until the bread is braided, so to speak. Lift onto a baking sheet with baking paper, cover and let rise for another 20 minutes.
- Preheat the oven to 200 ° C O / U heat and bake the bread for 25 - 30 minutes until golden brown.
- Let cool on a rack.
- Tip: Before rolling it up, sprinkle a teaspoon of Provence herbs on the ajvar.
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