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.
68 K 4.7/5 (20 reviews)
4 hours 6 min.
Average
3 loaves
10 IngredientsLast modified on: December 30th 2019
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: 1,080 grams
Change measures:
Times for this recipe
Preparation: 50 min.
Resting: 2 hours 50 min.
Cooking: 30 min.
All in all: 4 hours 6 min.
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.
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=40 % | 490 RDI=50 % | 280 RDI=40 % | 3,360 RDI=170 % | 14,060 RDI: 170 % |
| Per 100 g | 10 RDI=4 % | 50 RDI=4 % | 30 RDI=4 % | 310 RDI=20 % | 1,300 RDI: 20 % |
| Per loaf | 40 RDI=10 % | 160 RDI=20 % | 90 RDI=10 % | 1,120 RDI=60 % | 4,690 RDI: 60 % |
How much will it cost?
- For 3 loaves : $5.20
- Per loaf : $1.75
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)
Plain white flour (French Type 65)
Like these other recipes: Classic French white bread, Pizza dough, Poitevin twist, Ali Baba bread, Jura bread, ... See them all 19
Milk
Like these other recipes: Confectioner's custard (Crème pâtissière, or French pastry cream), Lime crémeux, Crème de foie gras, Lemon Confectioner's Custard, Choux pastry (pâte à choux), ... See them all 60
Green olives
Like these other recipes: Cretan Bread, Tomato foccacia, Two-olive ciabatta, Olive and pesto bread, ... See them all 4
Butter
Like these other recipes: Passion fruit jellies, Chicken breasts in a potato crust, Canadian apple crumble, Tatin apples with mascarpone cream, Warm haricot bean salad, ... See them all 450
Other recipes you may also like
Vegetable stock
Vegetable stock is a very easy and versatile basic recipe. It can be used in many different ways: for cooking rice, making soups, sauces, etc. It's a good idea to keep a supply of vegetable stock in your fridge or freezer.October 5th 2011262 K4.3 1 hour
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 6th 2021282 K 24.5 3 hours 8 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.65 M 74.3 4 hours 40 min.
Chocolate madeleines
Simple and delicious, goes very well with tea or coffee.March 10th 2019301 K3.8 1 hour 15 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017411 K3.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.