Colorful Vegetable Bread

Ingredients

TOMATO DOUGH 250 g plain flour 5 g salt 124 g tomato puree 12 g fresh yeast,mixed w/ 1 tbsp ; warm water 30 g olive oil SPINACH DOUGH 250 g plain flour 5 g salt 150 g spinach,* chopped & cooked 12 g fresh yeast, mixed w/ 1 tbsp ; warm water 25 g olive oil BEETROOT DOUGH 250 g plain flour 5 g salt 12 g fresh yeast, mixed w/ 1 tbsp ; warm water 125 g beetroot sliced w/ juices** 35 g olive oil	Advertisements

Preparation
 
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
1-1.5 hrs. Brush with beaten egg and bake in a 220oC oven for 25
mins. *Frozen is ok. **Canned is ok.

 

 
Servings: 2

 

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