Tuesday, February 14, 2012

Tricolor Braided Bread

This bread is light and soft with a mild flavor. But its presentation sure makes a statement!

Tricolor Braided Bread
Adapted from Bernard Clayton's Complete New Book of Breads: Marbled Bread. 

Makes 3 loaves

Ingredients for all three loaves:

~3 1/2 cups all purpose flour (divided)
~1 pkg (2 1/4 tsp) dry yeast
~1 tsp salt
~1 tsp sugar
~2 tbsp melted butter
~1 egg

For white bread:
~2 tbsp milk
~2/3 cup hot water

For tomato bread:
~2 tbs milk
~1 8oz can tomato sauce

For spinach:
~1 pkg chopped spinach, thawed
~1/4 cup milk

 For each separate loaf:

Measure 2 cups flour into a stand mixer bowl. Add yeast, salt, sugar, butter, egg. Add the special ingredients for the flavor of loaf you are making.

Stir with a flat beater for 2 minutes.

Attach dough hook. Turn to "2". Slowly add remaining 1 1/2 cups flour (1/4 cup at a time) until dough forms a ball on the hook. Let machine knead dough 4-5 minutes.

Spray a large ziplock with Pam and place dough inside. Get all the air out and seal. Place in a warm place for 1 hour up to 5 hours.

Repeat with other 2 loaves.

Once risen

Pop out of the bag onto a floured surface and knead lightly for a minute until not sticky, adding a dusting of flour if needed. (the tomato bread is always sticker for some reason)

Cut each loaf into 3 equal sections.

Roll each section into a log about 14-18 inches long (length doesnt matter as long as its the same for all three colors.

Pinch all three on one end and then braid. Pinch the other end. Place on a sillicon sheet or a sprayed pan. I usually put 2 on a large sheet and 1 one a smaller one.

Grease wax paper and cover for 40 minutes (while oven preheats) or put in the oven to slow rise over night and bake the next morning.

Preheat the oven to 375 for at least 20 minutes before baking.

Bake for about 40 minutes.

Let cool completely before cutting. 

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