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.
82 K 4.7/5 (20 reviews)
4 hours 6 min.
Average
9 loaves
10 IngredientsLast modified on: December 30th 2019
For 9 loaves, you will need:
- 1
10 cups plain white flour (French Type 65) - 2
2 tablespoons salt - 3
¼ cup yeast - 4
3 cups + 3 tablespoons milk - 5
1 cup butter - 6
2⁄3 cup Soured dough (optional) - 7
2⁄3 cup pesto - 8
1 1⁄3 cup green olives - 9
½ cup tomato paste - 10
teaspoon onion fondue
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: 10 cups plain white flour (French Type 65), 2 tablespoons salt, ¼ cup yeast, 3 cups + 3 tablespoons milk (at fridge temperature, so really cold), 1 cup butter and 2⁄3 cup 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 2⁄3 cup pesto and 1 1⁄3 cup 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 ½ cup 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 teaspoon 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 | 340 RDI=130 % | 1,470 RDI=140 % | 830 RDI=130 % | 10,070 RDI=500 % | 42,180 RDI: 500 % |
| 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 9 loaves : 14.80 €
- 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: Jura bread, Benoîton, Seeded loaf, Ali Baba bread, Ocean bread, ... See them all 19
Milk
Like these other recipes: Ciabatta, Chaud-froid of grapefruit, pineapple and lime custard , Buckwheat pancakes, Dublin fruit scones, Chocolate eclairs, ... See them all 60
Green olives
Like these other recipes: Olive and pesto bread, Tomato foccacia, Cretan Bread, Two-olive ciabatta, ... See them all 4
Butter
Like these other recipes: French Family Cake, Creamy spinach and potato gratin, Fillet of pollack cooked in two stages, Gâteau Nantais, Fish fillet with leeks and mustard cream, ... See them all 476
Other recipes you may also like
Fish in a salt crust
Fish cooked in a salt crust is simply baked in the oven, surrounded and completely covered by a layer of coarse salt. This allows the fish to cook gently and it should be eaten as soon as the salt crust is opened. In this version, it is stuffed with lemon and herbs. Using a thermometer is the best way to ensure that the fish is cooked to perfection. January 29th 2012176 K3.8 1 hour 8 min.
Dublin fruit scones
Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example. There are also sweeter versions and scones with dried fruit, like the ones I have made here. September 12th 2018125 K4.2 50 min.
Italian toast
These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf. December 1st 2013109 K 14 50 min.
Stuffed pumpkin gratin
The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of two sorts of fried meat (chicken and bacon), chestnuts and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from the oven like this, the pumpkins look really appetising. Just dig in with a spoon. November 29th 201571 K4.3 1 hour 9 min.
Winegrowers' sausage casserole
This sausage casserole is a simple mix of vegetables with smoked sausage, but the cooking liquid in this case is dry white wine (and hence the name). The casserole is cooked long and slow in the oven with a lid. This allows all the flavours of the vegetables, wine and sausage to mingle harmoniously. March 19th 201868 K 2 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
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.