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.
84 K 4.7/5 (20 reviews)
4 hours 6 min.
Average
1 loaf
10 IngredientsLast modified on: December 30th 2019
For 1 loaf, you will need:
- 1
170 g plain white flour (French Type 65) - 2
3 g salt - 3
5 g yeast - 4
85 g milk - 5
25 g butter - 6
20 g Soured dough (optional) - 7
20 g pesto - 8
35 g green olives - 9
10 g tomato paste - 10
20 g onion fondue - Total weight: 375 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.
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Step by step recipe
Stage 1 - 5 min.
Put into a food-mixer bowl: 170 g plain white flour (French Type 65), 3 g salt, 5 g yeast, 85 g milk (at fridge temperature, so really cold), 25 g butter and 20 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 20 g pesto and 35 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 10 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 20 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 | 40 RDI=20 % | 170 RDI=20 % | 100 RDI=20 % | 1,160 RDI=60 % | 4,870 RDI: 60 % |
| Per 100 g | 10 RDI=4 % | 50 RDI=4 % | 30 RDI=4 % | 310 RDI=20 % | 1,310 RDI: 20 % |
How much will it cost?
- For 1 loaf : 1.80 €
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: Olive and pesto bread, Hamburger buns, Bacon rolls, Cretan Bread, Jura bread, ... See them all 19
Milk
Like these other recipes: Chocolate-verbena cream, Gougères, Dipping bread with cheese, Clafoutis batter, Pan-baked hash brown (Hash-brown casserole), ... See them all 61
Green olives
Like these other recipes: Tomato foccacia, Olive and pesto bread, Two-olive ciabatta, Cretan Bread, ... See them all 4
Butter
Like these other recipes: Mushroom velouté, Pan-fried salmon with white cabbage, Toasted-flour biscuits, Fruit crumble, Little apple and verbena tarts, ... See them all 477
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