Braid
A fresh braid for breakfast is one of the best things to start the day well or for a cosy brunch at the weekend. You don’t have to do without it, even out in nature.
Ingredients
- 500g flour
- 1 tsp salt
- 1½ tsp sugar
- 2.5dl milk
- ½ yeast cube or 1 packet dry yeast
- 65g quark
- 1 egg
Accessories
- 1 large bowl
- Measuring cup
- Cloth / cover for large bowl
- Firepot with lid
- Grill bowl / fire pit
Preparation
- Put the flour, salt and 1 tsp sugar in the la
- he milk with ½ tsp sugar. Dry yeast can be added directly to the flour.
- Beat the egg. Add the milk and yeast mixture, the quark and about half the egg to the flour.
- Knead all the ingredients well until you have a smooth dough that no longer sticks to your hands. If necessary, add a little more flour if the dough is still too wet.
- Let the dough rise in the covered bowl until double in size. If, like us, you still have to drive and can’t just leave the bowl, you can also let the dough rise in a plastic bag (see pictures).
- Cut the dough in half and roll into two long strands. Cross the strands in the middle and braid them into a plait.
- Place the braid in the fire pot. Our experience has shown that the bottom burns relatively easily, so we always put in an “additional bottom” made of aluminium. Brush the braid with the remaining egg. Cover the firepot and place it in the grill bowl. Put about half of the embers on the lid so that there is enough top heat. Bake the braid for about 25-30 minutes, depending on the temperature, until it is browned on top and sounds hollow when tapped on the bottom.
Tip: In order to keep the fire from getting too hot, it has proven useful to grill first and then bake the braid or also cakes. For braid or bread, you usually have to add a little more wood.
