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Braided squash loaf
45 m active | 3 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 256
  • Fat about 6g
  • Carbohydrates about 42g
  • Protein about 7g
This is needed
This is needed for 1 bread
Dough
  • 500 g half-white flour
  • 1 parcel dry yeast (approx. 7 g)
  • 1.5 tsp salt
  • 2 tbsp olive oil
  • 3.25 dl water
Squash
  • 500 g squash, cut into pieces
  • 2 shallot, cut into pieces
  • 2 garlic cloves, coarsely chopped
  • 2 sprigs thyme, leaves torn off
  • 1 tbsp harissa
  • 1 tbsp tomato puree
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • a little pepper
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And that's how it's done
And that's 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.