Colorful Vegetable Bread
Yield
2 loavesPrep
90 minCook
25 minReady
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Tomato dough | |||
| 250 | grams |
all-purpose flour
|
|
| 5 | grams |
salt
|
|
| 124 | grams |
tomato purée (passata)
|
|
| 12 | grams |
yeast, active dry
fresh, mixed with |
|
| 1 | tablespoon |
water
warm |
|
| 30 | grams |
olive oil
|
|
| Spinach dough | |||
| 250 | grams |
all-purpose flour
|
|
| 5 | grams |
salt
|
|
| 150 | grams |
spinach
fresh or frozen, cooked, chopped |
|
| 12 | grams |
yeast, active dry
fresh, mixed with |
|
| 1 | tablespoon |
water
warm |
|
| 25 | grams |
olive oil
|
|
| Beetroot dough | |||
| 250 | grams |
all-purpose flour
|
|
| 5 | grams |
salt
|
|
| 12 | grams |
yeast, active dry
fresh, mixed with |
|
| 1 | tablespoon |
water
warm |
|
| 125 | grams |
beets
sliced, with juices, can be canned |
*
|
| 35 | grams |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Tomato dough | |||
| 2.5E+2 | grams |
all-purpose flour
|
|
| 5 | grams |
salt
|
|
| 124 | grams |
tomato purée (passata)
|
|
| 12 | grams |
yeast, active dry
fresh, mixed with |
|
| 15 | ml |
water
warm |
|
| 3E+1 | grams |
olive oil
|
|
| Spinach dough | |||
| 2.5E+2 | grams |
all-purpose flour
|
|
| 5 | grams |
salt
|
|
| 1.5E+2 | grams |
spinach
fresh or frozen, cooked, chopped |
|
| 12 | grams |
yeast, active dry
fresh, mixed with |
|
| 15 | ml |
water
warm |
|
| 25 | grams |
olive oil
|
|
| Beetroot dough | |||
| 2.5E+2 | grams |
all-purpose flour
|
|
| 5 | grams |
salt
|
|
| 12 | grams |
yeast, active dry
fresh, mixed with |
|
| 15 | ml |
water
warm |
|
| 125 | grams |
beets
sliced, with juices, can be canned |
*
|
| 35 | grams |
olive oil
|
|
Directions
Make each dough separately, kneading for 5 to 8 minutes until you have a smooth elastic dough.
Rest each dough, covered, for 30 minutes.
To make plait; cut each dough in half and 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 to 1½ hrs.
Brush with beaten egg and bake in a 220 degrees cup oven for 25 minutes.
