Colorful Vegetable Bread Recipe
Yield: 2 LoavesRecipe by luhu.jp
Ingredients:
TOMATO DOUGH
250 gram: Plain flour,
5 gram: Salt,
124 gram: Tomato puree,
12 gram: Fresh yeast, mixed w/
1 tbsp: , warm water
30 gram: Olive oil,
SPINACH DOUGH
250 gram: Plain flour,
5 gram: Salt,
150 gram: Spinach, * chopped & cooked
12 gram: Fresh yeast, mixed w/
1 tbsp: , warm water
25 gram: Olive oil,
BEETROOT DOUGH
250 gram: Plain flour,
5 gram: Salt,
12 gram: Fresh yeast, mixed w/
1 tbsp: , warm water
125 gram: Beetroot sliced w/ juices**,
35 gram: Olive oil,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
: breads