Loaf for "les filles'"

A recipe from cooking-ez.com

For 3 loaves, you will need:

• 1 500 g plain white flour (French Type 65)
• 2 9 g salt
• 3 15 g yeast
• 4 250 g milk
• 5 75 g butter
• 6 50 g Soured dough (optional)
• 7 50 g Pesto
• 8 100 g green olives
• 9 30 g tomato paste
• 10 50 g Onion fondue
• Total weight: 1,079 grams

Times:

Preparation	Resting	Cooking	Start to finish
46 min.	2 hours 50 min.	30 min.	4 hours 6 min.

Step by step recipe

1	Put into a food-mixer bowl: 500 g plain white flour (French Type 65), 9 g salt, 15 g yeast, 250 g milk (at fridge temperature, so really cold), 75 g butter and 50 g Soured dough (if possible).
2	Knead on slow speed for 10 minutes. This makes a fairly firm dough. Note: For the best way to knead, see: A few tips for effective kneading at home.
3	Cut the dough into 3 pieces of equal weight.
4	Put one piece of plain dough back in the bowl and and 50 g Pesto and 100 g green olives (chopped). Knead until well mixed in.
5	Gather the green dough into a ball, transfer to a clean bowl and cover with a plastic sheet.
6	Put another piece of plain dough into the bowl and add 30 g tomato paste. If you would like a stronger tomato flavour, you can add a little powdered tomato soup (about 1/2 a sachet), as shown in the photo. Knead until well mixed in.
7	Gather the red dough into a ball, transfer to a clean bowl and cover with a plastic sheet.
8	Put the last piece of plain dough into the bowl and add the chopped 50 g Onion fondue. Knead until well mixed in.
9	Gather the white dough into a ball, transfer to a clean bowl and cover with a plastic sheet.
10	Leave the dough to rest for 1 hour 30 minutes.
11	After resting, cut each piece of dough into 3 (if you are making 3 loaves, that is).
12	Roll the dough into balls, cover with a plastic sheet and leave to rest for 30 minutes.
13	After this, roll the dough into long "sausages" the length of your loaf tin or mould. Place a roll of dough of each colour in each tin, cover with a sheet of plastic and leave to rise for 1 hour.
14	Preheat the oven to 460°F (240°C). Bake for about 30 minutes.
15	The best part of this recipe is when you slice open the loaf to reveal the three lovely colours before you eat it...

Remarks

If you plan to use packet tomato soup (as suggested in stage 6), it will dry out the dough somewhat, so it is helpful, though not essential, to add 10% more milk than stated in the recipe.
And who are these girls, "les filles"? Juliette, Lucille and Candice, of course.

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