Multi-colored bread (in the oven)

Category: Yeast bread
Multi-colored bread (in the oven)

Ingredients

Wheat flour 900 g
Liquid (all) 660 ml
Salt 3 tsp
Sugar 3 tbsp. l.
Dry yeast 2 tsp
Vegetable oil (olive) 3 tbsp. l.
Caraway 1/2 tsp

Cooking method

  • I will say right away - horse the recipe is not mine. In good faith she slammed him with Multi-colored bread (in the oven)
  • Preheated the oven to 230 degrees and put the dough there.
  • Bake for 40-50 minutes (monitored readiness with a toothpick)

The dish is designed for

1 loaf

Time for preparing:

in total, it took about 2.5 hours to grow the dough

Note

Here's what happened
Multi-colored bread (in the oven)
Bon Appetit
Multi-colored bread (in the oven)

This was my first oven baked bread. Before that I cooked only in a bread machine. I don’t know, maybe there was a similar recipe here, but I didn’t find it.
After testing, I realized that it was necessary to take into account what kind of beets and carrots were used for juice. My carrot was very sweet, so the part with carrot juice was sweeter, it was necessary to reduce the sugar in this "kolobok". Yes, and the components of the dough could be intertwined with each other, and more, then the cut would be striped. not from parts
In general, the color can be any - green, for example, can be made from spinach. It seems that children will especially like this bread.

MariS
This is bread Olya! Incredible! I've already seen similar cakes, but bread ... Well done, it turned out beautiful!
Crochet
Quote: MariS

Incredible! I've already seen similar cakes, but bread ...
MariS, Marisha, and this did not see ?!

Beska, Olenka, the first bread in the oven and such a result ?!

Well then I just take off my hat and give a standing ovation !!!

Beska
MariS, Krosh - thank you very much for the praise
And the bread from natamylove I really didn't see - good idea with spices !!!
MariS
Quote: Beska

MariS, Krosh - thank you very much for the praise
And the bread from natamylove I really didn't see - good idea with spices !!!

I have never seen such a masterpiece either! Girls, well, you give !!! Well done!
Beska
By the way, I’m thinking, if you add blackcurrant juice, will it be blue or black? Or purple?
We'll have to buy black currants and try.
Kizilka
From black currant there will be brown bread
To love
Bread "Citrus"
🔗
🔗

500 g of premium wheat flour
5 g dry fast-acting yeast
50 g sugar
0.5 tsp salt
1 egg
150 ml milk
50 ml orange juice
50 g butter
zest of 1 orange
1 tsp turmeric
3 tbsp. l. milk (for lubrication)

Toss the sifted flour, yeast, sugar and salt in a bowl. Beat the egg until smooth, combine it with milk, orange juice and butter. Combine the contents of both bowls and quickly knead an elastic dough, no more than 5 minutes.
Divide the dough in two. The smaller part should be about 300 g, the larger 550 g. Add the zest and turmeric to the larger part, mix well. Divide the dough into bowls, tighten with plastic wrap and put in a warm place for 1 hour.
Divide each ("red" and "white") into 6 parts, 5 of which will be the same, and one slightly larger.
The small ginger pieces should weigh about 85 g, and the large one should weigh 120 g.
White small pieces - 45 g each, large - 80 g.
Cover the pieces with a bowl or plastic wrap and take as needed.
Roll the sausages about 15 cm long from 5 ginger pieces. Roll out 5 white pieces into layers about 1-2 mm thick.
Shape ginger sausages into huge slices. Tightly cover the red "slices" with white dough, pinch the seam well. Join the dough wedges together, starting at the thin edge.
Roll the remaining large colored pieces of dough into large layers.Cover the joined slices first with white and then ginger dough and pinch the seam at the bottom well. Transfer to baking paper, seam down, cover with plastic foil and leave to infuse for about 1 hour. If desired, brush the bread with milk before baking.
Bake the bread at 180 ° C for 40-45 minutes. Cool the bread completely on the wire rack and serve.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers