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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.

59K 20 4.7

Last modified on: December 30^th 2019

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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

Change these quantities to make: 1 loaf 3 loaves 6 loaves 9 loaves

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

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Step by step recipe

Stage 1 - 5 min.

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.

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.

Cut the dough into 3 pieces of equal weight.

Stage 4 - 5 min.

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.

Gather the green dough into a ball, transfer to a clean bowl and cover with a plastic sheet.

Stage 6 - 5 min.

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.

Gather the red dough into a ball, transfer to a clean bowl and cover with a plastic sheet.

Stage 8 - 5 min.

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.

Gather the white dough into a ball, transfer to a clean bowl and cover with a plastic sheet.

Stage 10 - 1 hour 30 min.

Leave the dough to rest for 1 hour 30 minutes.

Stage 11 - 5 min.

After resting, cut each piece of dough into 3 (if you are making 3 loaves, that is).

Stage 12 - 20 min.

Roll the dough into balls, cover with a plastic sheet and leave to rest for 30 minutes.

Stage 13 - 1 hour

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.

Preheat the oven to 460°F (240°C).

Bake for about 30 minutes.

Stage 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.

Keeping

Several days, preferably in a cloth bag.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,118 Kcal or 13,054 Kj	80 gr	431 gr	146 gr
156 %	31 %	41 %	22 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
289 Kcal or 1,210 Kj	7 gr	40 gr	14 gr
14 %	3 %	4 %	2 %

Per loaf
Energetic value	Proteins	Carbohydrates	Fats
1,039 Kcal or 4,350 Kj	27 gr	144 gr	49 gr
52 %	10 %	14 %	7 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Milk, Sourdough

How much will it cost?

For 3 loaves : 4.92 €
Per loaf : 1.64 €

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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)

	Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: "Psychedelic" sandwich bread, Mustard baps, Leavened bread, Poitevin twist, Classic French white bread, ... All
	Milk: You can get more informations, or check-out other recipes which use it, for example: Potato gratin, Pan-baked hash brown (Hash-brown casserole), Little vanilla, clementine and chestnut verrines, Artichoke Soup, Potato Waffles with Smoked Salmon, ... All
	Green olives: You can check-out other recipes which use it, like for example: Two-olive ciabatta, Cretan Bread, Olive and pesto bread, Tomato foccacia, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Rice pudding with fruit and nuts, Smooth mixed vegetable soup, Caramelised apple pie, Pan-fried salmon with white cabbage, Avocado mousse with sorrel, ... All

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