This bread is beautiful and perfect - the green and pink just totally pop! Plus, it tastes amazing too! You will want to use it for and with everything!
My kids love layering the dough, so we just have a lot of fun baking, but if you follow the steps, you can get a lovely and distinct swirl.
Ingredients -
For white dough-
135g / 1 cup Bread flour
1 tsp sugar
1/2 tsp salt
1 tbsp milk powder
1 tsp instant active dry yeast
1Tbsp Butter (softened)
1/4 cup water + 2 Tbsp water
For Beetroot dough (Bright pink)-
135g / 1 cup Bread flour
1 tsp sugar 1/2 tsp salt
1 tbsp milk powder
1 tsp instant active dry yeast
1/4 cup beetroot puree (Boiled and pureed)
**some occasions, I have directly pureed it as well, without boiling, just takes longer to puree
+ 2 Tbsp water (if needed)
1Tbsp Butter (softened)
For Spinach dough-
135g / 1 cup Bread Flour
1 tsp sugar
1/2 tsp salt
1 tbsp milk powder
1 tsp instant active dry yeast
1/4 cup spinach puree
**some occasions, I have directly pureed it as well, without boiling, just takes longer to puree
+ 2 Tbsp water (if needed)
1Tbsp Butter (softened)
Method
For the white dough
Combine the dry ingredients in a bowl/ kneading plate and mix thoroughly with your hands.
Add the water and knead to make a sticky dough. It should be sticky, add a little more water if needed, the stickiness is what gives the bread softness.
Now add 1 tbsp of softened butter to the sticky dough and knead for 5 mins.
Cover the well-kneaded dough and set aside for an hour to rise.
For the Spinach dough
Combine the dry ingredients in a bowl/ kneading plate and mix thoroughly with your hands.
Add the spinach puree and water if needed knead to make a sticky dough. It should be sticky, add a little more water if needed, the stickiness is what gives the bread softness.
Now add 1 tbsp of softened butter to the sticky dough and knead for 5 mins.
Cover the well-kneaded dough and set aside for an hour to rise.
For the Beetroot dough
Combine the dry ingredients in a bowl/ kneading plate and mix thoroughly with your hands.
Add the beetroot puree and water if needed knead to make a sticky dough. It should be sticky, add a little more water if needed, the stickiness is what gives the bread softness.
Now add 1 tbsp of softened butter to the sticky dough and knead for 5 mins.
Cover the well-kneaded dough and set aside for an hour to rise.
Punch the three doughs; knead them again for 5 to 6 minutes, separately. Wash hands after handling beet and spinach dough so that the colors don’t mix.
On the working counter sprinkle some flour. Divide each color dough into two parts and roll the doughs separately into two rectangles about 12 1/2 x 4 inches each.
Place them one over the other in this order- white, green, pink, white, green, pink (or however you like) Spatter some water between each layer.
Beginning at the short end, roll up tightly.
Pinch seams and ends to seal. Place the loaf in the greased loaf tin (dusted with cornmeal or oats or nothing) with seam sides down.
I used a 9 x 4 1/2 inch pan. Cover and leave to rise in a warm place for an hour or till doubled in size.
Bake in a preheated oven at 350°F for 25 to 30 minutes or till the top turns golden and bottom sounds hollow when tapped.
Remove from the oven and after 5 minutes transfer to the rack to cool completely.
Say a little prayer and enjoy it!
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