Colorful braided breads

Ingredients for 1 servings:

• 300 ml water, lukewarm
• 600 g wheat flour type 405 or 550
• 30 g sunflower oil
• 25 g fresh yeast
• 1 ½ tsp salt
• 2 tbsp pesto, green
• 2 tbsp tomato paste
• 100 g Parmesan, freshly grated
• 2 tbsp oil
• Flour for processing

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

for barbecue or party

For the yeast dough, put the water in a bowl. Dissolve the yeast in it. Add the salt and oil and mix. Add the flour and knead with the dough hook of a mixer or food processor until you have a smooth dough. Divide the dough into 3 equal portions. For the red dough, knead one portion of dough with the tomato paste and a little flour until the dough is smooth again. For the green dough, knead the second portion of dough with the pesto and a little flour until the dough is smooth. For the white dough, knead the last portion of dough with Parmesan cheese and 2 tablespoons of oil. Cover the three portions of dough and let rest for 20-30 minutes. Divide each of the three portions into 8 equal portions. You will have a total of 24 portions. Shape each of these into a roll approximately 20 cm long. Braid one red, one green, and one white roll into a braid and place them on a baking sheet lined with baking paper. Repeat this process with all the rolls until you have 8 braids. Cover and let rise in a warm place for about 30 minutes. In the meantime, preheat the oven to 200°C (top/bottom heat). If you like, you can brush the braids with a little oil before baking. Bake for about 20 minutes.