Colorful vegetable bread

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.

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