for 1 bread

Dough

500 g	half-white flour
1 ½ tsp	salt
1 parcel	dry yeast (approx. 7 g)
3 ¼ dl	water
2 tbsp	olive oil

Squash

500 g	squash, cut into pieces
2	shallots, cut into pieces
2	garlic cloves, coarsely chopped
2 sprig	thyme, leaves torn off
1 tbsp	harissa
1 tbsp	tomato puree
2 tbsp	olive oil
½ tsp	salt
a little	pepper

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Add the water and oil, mix and knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Squash

Mix the squash with all the other ingredients up to and including the oil, season, and spread on a baking tray lined with baking paper.

To roast

Approx. 40 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, puree until smooth, leave to cool.

To braid

Quarter the dough, roll out each quarter into a rectangle (approx. 30 x 20 cm). Spread the filling on top of the dough, roll up from the long edge, cut the rolls in half lengthwise. Place 4 strands next to each other (cut side up), place the other strands in a cross on top (cut side up). Take two strands at a time and braid once to create a lattice pattern in the middle. Move the bottom strands (cut side up) to the left and the other strands (cut side up) to the right over the top. Place the loaf on a baking tray lined with baking paper. Tuck the ends underneath, leave to rise for approx. 15 mins.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.

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