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.
85 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
3 1⁄3 cups plain white flour (French Type 65) - 2
½ tablespoon salt - 3
1 tablespoon yeast - 4
1 cup milk - 5
1⁄3 cup butter - 6
¼ cup Soured dough (optional) - 7
¼ cup pesto - 8
½ cup green olives - 9
2 tablespoons 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: 3 1⁄3 cups plain white flour (French Type 65), ½ tablespoon salt, 1 tablespoon yeast, 1 cup milk (at fridge temperature, so really cold), 1⁄3 cup butter and ¼ 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 ¼ cup pesto and ½ 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 2 tablespoons 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 | 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: "Psychedelic" sandwich bread, Leavened bread, Hamburger buns, Bacon rolls, Ali Baba bread, ... See them all 19
Milk
Like these other recipes: Crème caramel, Lemon Confectioner's Custard, Toasted almond cake, How to heat milk without it catching on the bottom of the pan, Profiteroles, ... See them all 61
Green olives
Like these other recipes: Two-olive ciabatta, Cretan Bread, Tomato foccacia, Olive and pesto bread, ... See them all 4
Butter
Like these other recipes: Pilau rice, Caramelized apple and walnut cake, Apple custard tart, Hamburger buns, Winter vegetable soup, ... See them all 477
Other recipes you may also like
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is. October 13th 2010303 K 14.2 15 min.
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015408 K3.3 55 min.
How to make marzipan decorations
Making marzipan decorations for cakes or desserts is fairly simple. Here are some tips to make it even easier. October 13th 2010224 K 24.3 15 min.
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot. April 14th 2020343 K 24.6 20 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019642 K 24.4 2 hours 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.