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Loaf for "les filles'"

Name: Loaf for "les filles'"
Prep time: 3 h 36 min
Cook time: 30 min
Total time: 4 h 6 min
Yield: 3 loaves
Cuisine: French
Ingredients: 500 g plain white flour (French Type 65); 9 g salt; 15 g yeast; 250 g milk; 75 g butter; 50 g Soured dough; 50 g pesto; 100 g green olives; 30 g tomato paste; 50 g onion fondue

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.

93 K 4.7/5 (20 reviews)

4 hours 6 min. difficulté

Average

4.95 €

3 loaves

10 Ingredients

Last modified on: December 30^th 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.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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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.

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.

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.

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.

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.

Stage 14 - ⌛ 30 min.

Preheat the oven to 460°F (240°C).

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.

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 %