- 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.
- 300 g flour
- 120 g milk
- 15 g olive oil
- 15 g salt
- 40 g tomato paste
- 40 g boiled spinach (squeeze out the liquid)
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:
And what I use them for…. :