Colorful vegetable bread
2 Loaves
Ingredients
| Quantity | 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 |
Directions
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.