-TOMATO DOUGH-
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
SPINACH DOUGH
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
BEETROOT DOUGH
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
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.
Yields
2 Loaves