Colorful Vegetable Bread

Recipe Ingredients

		Tomato Dough
250		Plain flour
5		Salt
124		Tomato puree
12		Fresh yeast - mixed w/
1 tablespoon	15ml	-- warm water
30		Olive oil
		Spinach Dough
250		Plain flour
5		Salt
150		Spinach - * chopped & cooked
12		Fresh yeast - mixed w/
1 tablespoon	15ml	-- warm water
25		Olive oil
		Beetroot Dough
250		Plain flour
5		Salt
12		Fresh yeast - mixed w/
1 tablespoon	15ml	-- warm water
125		Beetroot sliced w/ juices**
35		Olive oil

Recipe Instructions

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:
Diana Shaw

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