Braided ajvar bread

Ingredients for 1 servings:

• 300 g wheat flour type 550
• 160 g milk, lukewarm
• 1 tsp, levelled sugar
• 1 tsp, leveled salt
• 2 tbsp rapeseed oil
• ½ cube of fresh yeast
• 4 tbsp Ajvar, hot
• Flour for the work surface

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

very fine when grilling

Sift flour into a bowl and mix in salt. Mix together the milk and sugar and dissolve the yeast in it. Add the oil and knead with the flour to form a yeast dough. Let it rise for about 1 hour, until it has roughly doubled in size. Roll out on a lightly floured surface into a rectangle approximately 40/45 x 30 cm. Spread the ajvar evenly over the dough, leaving a 2 cm strip free on the top long side. Roll up the long side, not too tightly. Cut the dough roll in half lengthwise and place the open sides together. Starting from the left side, fold the dough strand over the right, with the open side facing up. Continue in this way until the bread is braided. Place it on a baking sheet lined with baking paper, cover, and let it rise for another 20 minutes. Preheat oven to 200°C/400°F and bake the bread for 25-30 minutes until golden brown. Let it cool on a wire rack. Tip: Sprinkle a teaspoon of Provençal herbs on the ajvar before rolling it up.