Colorful Vegetable Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads | 2 | Loaves | ||
INGREDIENTS
| 250 | g | Plain flour |
| 5 | g | Salt |
| 124 | g | Tomato puree |
| 12 | g | Fresh yeast, mixed w/ |
| 1 | T | warm water |
| 30 | g | Olive oil |
| 250 | g | Plain flour |
| 5 | g | Salt |
| 150 | g | Spinach, * chopped & cooked |
| 12 | g | Fresh yeast, mixed w/ |
| 1 | T | warm water |
| 25 | g | Olive oil |
| 250 | g | Plain flour |
| 5 | g | Salt |
| 12 | g | Fresh yeast, mixed w/ |
| 1 | T | warm water |
| 125 | g | Beetroot sliced w/ juices** |
| 35 | g | Olive oil |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1921
Calories From Fat: 530
Total Fat: 60.2g
Cholesterol: 0mg
Sodium: 9679mg
Potassium: 1063.7mg
Carbohydrates: 310.5g
Fiber: 18.7g
Sugar: 1.9g
Protein: 44.9g