Loaf for "les filles'"


Loaf for "les filles'"
This loaf for "the girls" in three colours is made by putting together three doughs, each with a different flavour: tomato for the red, pesto with olives for the green and onion for the white.

The three different doughs fuse as they rise together in the tin before cooking, to produce an unusual bread with surprising flavours.
75 K 4.7/5 (20 reviews)
Grade this recipe:
Keywords:
Last modified on: December 30th 2019
For 3 loaves, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 50 min.
Resting: 2 hours 50 min.
Cooking: 30 min.
All in all: 4 hours 6 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Loaf for "les filles'"
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).

Stage 2 - 10 min.
Loaf for "les filles'"
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.

Stage 3 - 5 min.
Loaf for "les filles'"
Cut the dough into 3 pieces of equal weight.

Stage 4 - 5 min.
Loaf for "les filles'"
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.

Stage 5 - 2 min.
Loaf for "les filles'"
Gather the green dough into a ball, transfer to a clean bowl and cover with a plastic sheet.

Stage 6 - 5 min.
Loaf for "les filles'"
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.

Stage 7 - 2 min.
Loaf for "les filles'"
Gather the red dough into a ball, transfer to a clean bowl and cover with a plastic sheet.

Stage 8 - 5 min.
Loaf for "les filles'"
Put the last piece of plain dough into the bowl and add the chopped 50 g onion fondue.

Knead until well mixed in.

Stage 9 - 2 min.
Loaf for "les filles'"
Gather the white dough into a ball, transfer to a clean bowl and cover with a plastic sheet.

Stage 10 - 1 hour 30 min.
Loaf for "les filles'"
Leave the dough to rest for 1 hour 30 minutes.

Stage 11 - 5 min.
Loaf for "les filles'"
After resting, cut each piece of dough into 3 (if you are making 3 loaves, that is).

Stage 12 - 20 min.
Loaf for "les filles'"
Roll the dough into balls, cover with a plastic sheet and leave to rest for 30 minutes.

Stage 13 - 1 hour
Loaf for "les filles'"
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.

Stage 14 - 30 min.
Loaf for "les filles'"
Preheat the oven to 460°F (240°C).

Bake for about 30 minutes.

Stage 15
Loaf for "les filles'"
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.
Keeping: Several days, preferably in a cloth bag.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe110 RDI=40 %490 RDI=50 %280 RDI=40 %3,360 RDI=170 %14,060 RDI: 170 %
Per 100 g10 RDI=4 %50 RDI=4 %30 RDI=4 %310 RDI=20 %1,300 RDI: 20 %
Per loaf40 RDI=10 %160 RDI=20 %90 RDI=10 %1,120 RDI=60 %4,690 RDI: 60 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, leaven
How much will it cost?
  • For 3 loaves : 4.95 €
  • Per loaf : 1.65 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Candied grapefruit peel
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
December 20th 2018377 K 14 1 day 1 hour 25 min.
Grapefruit cake
Grapefruit cake
A moist, triple grapefruit cake: zest, juice and syrup.
March 24th 202417 K 2 1 hour 20 min.
Sweet pancake rolls from Brittany
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.
March 10th 2015249 K4.3 2 hours 20 min.
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4th 2018335 K4 2 hours 30 min.
Brioche dough
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16th 2020529 K 44.2 14 hours 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-01)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page