Loaf for "les filles'"

Step by step recipe:

  1. 5 min.Loaf for "les filles'" : Photo of step #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. 10 min.Loaf for "les filles'" : Photo of step #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. 5 min.Loaf for "les filles'" : Photo of step #3
    Cut the dough into 3 pieces of equal weight.
  4. 5 min.Loaf for "les filles'" : Photo of step #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. 2 min.Loaf for "les filles'" : Photo of step #5
    Gather the green dough into a ball, transfer to a clean bowl and cover with a plastic sheet.
  6. 5 min.Loaf for "les filles'" : Photo of step #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. 2 min.Loaf for "les filles'" : Photo of step #7
    Gather the red dough into a ball, transfer to a clean bowl and cover with a plastic sheet.
  8. 5 min.Loaf for "les filles'" : Photo of step #8
    Put the last piece of plain dough into the bowl and add the chopped 50 g Caramelized Onions.

    Knead until well mixed in.
  9. 2 min.Loaf for "les filles'" : Photo of step #9
    Gather the white dough into a ball, transfer to a clean bowl and cover with a plastic sheet.
  10. 1 hour 30 min.Loaf for "les filles'" : Photo of step #10
    Leave the dough to rest for 1 hour 30 minutes.
  11. 5 min.Loaf for "les filles'" : Photo of step #11
    After resting, cut each piece of dough into 3 (if you are making 3 loaves, that is).
  12. 20 min.Loaf for "les filles'" : Photo of step #12
    Roll the dough into balls, cover with a plastic sheet and leave to rest for 30 minutes.
  13. 1 hourLoaf for "les filles'" : Photo of step #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. 30 min.Loaf for "les filles'" : Photo of step #14
    Preheat the oven to 460°F (240°C).

    Bake for about 30 minutes.
  15. Loaf for "les filles'" : Photo of step #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 step 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.

Source:

Home made.

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