Grilled bread in Italian colors

Ingredients for 1 servings:

• 600 g flour
• 330 ml water, lukewarm
• 20 g oil
• 1 cube of yeast, OR:
• 1 packet of dry yeast
• 2 tsp salt
• 2 tsp paprika powder
• 2 tsp, heaped herbs, fresh or frozen
• possibly sugar

Instructions

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

ideal for barbecues, buffets or parties

Make a yeast dough from the dough ingredients. Crumble the yeast, mix it with a little sugar, and stir it into a little lukewarm water until smooth. Let it rise until it has doubled in size. Mix it with the flour, salt, and oil, and knead it with enough water to form a smooth dough that doesn’t stick to your hands. If using dry yeast, mix all ingredients, knead into a dough, and let it rise. Divide the dough into three equal pieces. Leave one as is, and color the second red with paprika powder. Add a little more water if the dough is too dry. Color the third piece with the herbs. Roll the dough pieces into strands and braid them. Place them on a baking sheet lined with parchment paper and let it rise for about 30-45 minutes. Bake at 200°C (preheated) for about 25-35 minutes (depending on the oven). I tap the bread with my fingernail; if it sounds hollow, it’s done. Tips: Wait a few minutes before rolling; this relaxes the dough and makes it easier to shape. Fresh herbs color better because they’re juicier. You can also form two smaller braids; then 20-25 minutes of baking time is sufficient.