This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
93 K 4.7/5 (20 reviews)
4 hours 6 min.
Average
4.95 €
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
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 : 4.95 €
- Per loaf : 1.65 €
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: Bacon rolls, Olive and pesto bread, New leavened bread, Seeded loaf, "Psychedelic" sandwich bread, ... See them all 19
Milk
Like these other recipes: Leeks with ham, Mascarpone fondant with two lemons, Little vanilla, clementine and chestnut verrines, Dublin fruit scones, Artichoke Soup, ... See them all 66
Green olives
Like these other recipes: Two-olive ciabatta, Tomato foccacia, Cretan Bread, Olive and pesto bread, ... See them all 4
Butter
Like these other recipes: Steamed leeks with morel sabayon, Walnut short bread, Creamy polenta with green asparagus, Sausage and mashed potatoes, Poppy seed and lemon cake, ... See them all 495
Other recipes you may also like
Chocolate muffins
Variation on muffins recipe. In this version each one is filled with a dark chocolate ganache. February 21th 2011327 K4.3 1 hour 15 min.
Boiling potatoes in their skins
Boiling potatoes has given rise to two sayings: 1) You should not peel potatoes before boiling. 2) You should not leave potatoes to cool in the cooking water. The first suggests that potatoes should be always cooked in their skins, to prevent water penetrating and making the potatoes go soft and break up. The second suggests that if potatoes cool in their cooking water, they will absorb some of it, which will give them an unpleasant flavour. True or false? Let's try the... July 25th 2017632 K 34.4 30 min.
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it. February 5th 2015438 K4.4 2 hours 50 min.
Paella
Paella is a traditional Spanish dish made with round rice, associated mainly with the Valencia region. The name comes from the large two-handled pan in which it is traditionally prepared. This is an adapted version with a mix of meat, vegetables and shellfish. February 21th 2011372 K4.1 2 hours 60 min.
Quick chicken curry
This curry is quick to make if you have left over cooked chicken, and is always delicious. August 25th 2011287 K5 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
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.