550 grams plain flour
200 ml warm water
100 grams piquant or hot ajvar
2 tablespoons oil
1 tablespoon instant dried yeast
1 medium egg
1 teaspoon salt
1 teaspoon sugar
Preparation
Sift the flour twice, add the salt and set it aside. In a small bowl, dissolve the yeast in the warm water and sugar and let it stand for about 10 minutes, to activate the yeast. In another bowl, whisk together the ajvar, egg and oil and set aside. When the yeast has activated, make a little well in the middle of the sifted flour and pour it in. Pour in the ajvar mixture and mix with a wooden spoon until the dough comes together (add another tablespoon or two of water, if needed). Turn the dough out onto a floured surface and knead it for at least 5 minutes, until the dough becomes smooth and elastic.
Transfer it to a large oiled bowl, cover with a clean towel and let it rise for at least 1 hour or until doubled in size. After the dough has risen, briefly knead it, transfer it to a baking sheet lined with baking paper and shape it into a round loaf. Again cover it with a kitchen towel and let it rise for another 30 minutes. Preheat the oven to 200˚C (400˚F) and bake the risen bread in a preheated oven for about 30 minutes. As soon as you take it out of the oven, brush the surface with two teaspoons of butter, for a softer crust (optional).
