| 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 |
tb |
;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 |
tb |
;warm water |
| 25 |
g |
Olive oil |
| 250 |
g |
Plain flour |
| 5 |
g |
Salt |
| 12 |
g |
Fresh yeast, mixed w/ |
| 1 |
tb |
;warm water |
| 125 |
g |
Beetroot sliced w/ juices** |
| 35 |
g |
Olive oil |
INSTRUCTIONS
TOMATO DOUGH
SPINACH DOUGH
BEETROOT DOUGH
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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