Yield: 2 Loaves
Measure | Ingredient |
---|---|
250 grams | Plain flour |
5 grams | Salt |
124 grams | Tomato puree |
12 grams | Fresh yeast,mixed w/ |
1 tablespoon | ;warm water |
30 grams | Olive oil |
250 grams | Plain flour |
5 grams | Salt |
150 grams | Spinach,* chopped & cooked |
12 grams | Fresh yeast, mixed w/ |
1 tablespoon | ;warm water |
25 grams | Olive oil |
250 grams | Plain flour |
5 grams | Salt |
12 grams | Fresh yeast, mixed w/ |
1 tablespoon | ;warm water |
125 grams | Beetroot sliced w/ juices** |
35 grams | Olive oil |
TOMATO DOUGH
SPINACH DOUGH
BEETROOT DOUGH
Make each dough separately, kneading for 5-8 minutes until you have a smooth elastic dough. Rest each dough, covered, for 30 minutes. To make plait; cut each dough in half & gently roll each piece on a lightly floured surface until approximately 25 cm long. With a roll of each color, make a plait, making sure to seal the ends. Place on a greased baking tray. Rest in a warm place covered with a towel for 1-1½ hrs. Brush with beaten egg and bake in a 220oC oven for 25 mins. *Frozen is ok. **Canned is ok.