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.
The three different doughs fuse as they rise together in the tin before cooking, to produce an unusual bread with surprising flavours.
32K 20 4.7
Last modified on: December 30th 2019
Keywords for this recipe:BreadThreeColorBakeryTomatoesPestoOnionFor 3 loaves, you will need:
- 0
500 g plain white flour (French Type 65) - 1
9 g salt - 2
15 g yeast - 3
250 g milk - 4
75 g butter - 5
50 g Soured dough (optional) - 6
50 g Pesto - 7
100 g green olives - 8
30 g tomato paste - 9
50 g Onion fondue - Total weight: 1,129 grams
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. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
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.
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.
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.
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.
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.
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.
And who are these girls, "les filles"? Juliette, Lucille and Candice, of course.
Keeping
Several days, preferably in a cloth bag.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,118 Kcal or 13,054 Kj | 80 gr | 431 gr | 145 gr |
| 156 % | 31 % | 41 % | 22 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 276 Kcal or 1,156 Kj | 7 gr | 38 gr | 13 gr |
| 14 % | 3 % | 4 % | 2 % |
| Per loaf | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,039 Kcal or 4,350 Kj | 27 gr | 144 gr | 48 gr |
| 52 % | 10 % | 14 % | 7 % |
How much will it cost?
Source
Home made.
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: Cretan Bread, Poitevin twist, Jura bread, Roscoff loaf, Mixed seed grissini, ... All |
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Two-cheese quiche, Chocolate sauce, Savoury mini-madeleines with 2 cheeses, Polenta, Confectioner's custard (Crème pâtissière, or French pastry cream), ... All |
 | Green olives: You can check-out other recipes which use it, like for example: Olive and pesto bread, Cretan Bread, Tomato foccacia, Two-olive ciabatta, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Spinach on toast with bechamel, Chocolate almond cookies, Kouign-amann, "Buttonhole" quail eggs, Chilli chicken and spinach gratin, ... All |
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