Colorful Plait Bread
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 ml water, lukewarm
- 600 g wheat flour type 405 or 550
- 30 g sunflower oil
- 25 g fresh yeast
- 1 ½ teaspoon salt
- 2 tablespoon pesto, green
- 2 tablespoon tomato paste
- 100 g parmesan, freshly rated
- 2 tablespoons oil
- Flour for processing
Print Recipe
Pin Recipe Instructions
- For the yeast dough, put the water in a bowl. Dissolve the yeast in it. Add salt and oil and stir. Add the flour and knead into a smooth dough with the dough hook of the mixer or the food processor. Divide the dough into 3 equal portions.
- For the red dough, knead a portion of the dough with the tomato paste and a little flour until the dough is smooth again. For the green dough, knead the second portion of dough with the pesto and a little flour until the dough is smooth. For the white dough, knead the last portion of dough with the Parmesan and 2 tablespoons of oil. Cover and leave the three dough portions to rest for 20-30 minutes.
- Divide each of the three dough portions into 8 equal pieces. You get a total of 24 parts. Shape each into an approx. 20 cm long roll. Make a braid from a red, a green and a white roll and place on a baking sheet lined with baking paper. Repeat this with all rolls until 8 braids are done. Cover and let rise in a warm place for about 30 minutes.
- In the meantime, preheat the oven to 200 ° C top / bottom heat. If you like, you can brush the braids with a little oil before baking. Bake the braids for about 20 minutes.
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