Home » Bakery » Bread » Holiday bread/Tricolor bread/Canape bread

Holiday bread/Tricolor bread/Canape bread

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Biga:

  • 300 g bread flour
  • 15 g fresh yeast
  • 5 g salt
  • 180 g water

Mix the ingredients, knead a dough, then form a ball, cut a cross on top and let to rise until double.

Dough:

  • 300 g flour
  • 120 g milk
  • 15 g olive oil
  • 15 g salt
  • biga
  • 40 g tomato paste
  • 40 g boiled spinach (squeeze out the liquid)
  • saffron

Combine the ingredients, except the last 3. Knead a dough, then divide in 3, add in each part one color: tomato paste, spinach and saffron.

The doughs should be smooth and soft, add more flour if is sticky.

Let rise in warm place until double, at least 60 minutes.

The recipe calls to form 3 logs, overlap them and roll them together to form a log.

In the attached recipe’s picture was a swirl bread and I was more excited to try something else, a canape bread that I saw it at Dana.

So, I used a canape bread mold. It works well also an empty  Pringles’ tube, lined with parchment paper.

1) If you use a canape mold:

Form 3 logs. Portion doughs into 3 ropes, cut 23cm  long and approximately 2 cm thick, lay 2 down on the work table, the third one on top. Grease mold and lay prepared bread dough into mold. Place end caps on mold and lay mold horizontally. Allow the bread dough to rise in a warm place until the mold is almost full about 45 minutes.

(Only fill the tube 1/2 full to allow space for rising the dough.)

Bake 30 minutes at 200°C.

2) Or just roll the logs and braid them, proof and then bake.

3) Roll out each dough in a rectangle, overlap them and and roll them together into a log.

4) If you have more ideas, please let me know.

This is what I baked:

1

2

And what I use them for…. :

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5 thoughts on “Holiday bread/Tricolor bread/Canape bread

  1. Pan’ la urma n-am inteles cum le-ai copt de si-au pastrat forma.
    Eu am vrut sa-mi iau niste tuburi pentru copt paine si uite ca acum mi-am adus aminte.
    Foarte frumoase feliile, iar privelistea cu marea e splendida. Nu ti-e dor :)?

    • Multumesc Any, le-am copt in forme speciale, cred ca-s aceleasi cu tuburile de care zici tu.
      Baga-n google image ‘canape bread mold’ si-ai sa le vezi.
      Am copt inainte de a mi le lua si in cutiile de la Pringles, captusite cu hartie de copt si ies foarte bine, ca-s la fel.

      Mi-e foarte dor, Any, mai ales ca aici ducem lipsa de soare. 😦

      P.s.: Cred ca tu intrebai de fapt cum a ajuns aluatul in forme, ca nu era prea clar in reteta. Am editat: Am pus cele 3 suluri impreuna in forma (2 la baza si una deasupra), le-am lasat la crescut pana aproape au umplut forma si apoi le-am copt.

  2. Da Paula, dspre tuburile alea e vorba. De mult tot le vreau, dar acum chiar ca ma faci sa mi le iau.
    Da, intrebarea mea era 2 in 1 :))). Ti-au iesit perfect, excelente sunt, forma si-au pastrat-o, nici o culoare n-a invadat spatiul celeilalte:))!

    • Si eu am zis ca trebuie sa am musai formele de paine. Adevarul e ca in 4 ani de cand le am, le-am folosit doar o singura data.
      Ma puteam folosi la fel de bine din nou, de cutia de Pringles si salvam spatiu, ca nici nu mai am unde le pune…

      Multumesc de atentionare.
      Te pup. 🙂

  3. Si mie imi era frica de chestia asta, ca le iau si le folosesc putin. Dar cred ca merita, chiar si din cand in cand, tartinele ies tare aratoase.

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