Oven Il Gianfornaio Australian Vegetable Bread

Category: Yeast bread
Oven Il Gianfornaio Australian Vegetable Bread

Ingredients

Flour 4 cups (250g)
Sugar 4 tbsp. l.
Salt 3 tsp
Rast. oil 2 tbsp. l.
Fresh yeast 40 g
or Dry yeast 1 tsp
Water 110 ml
Beet juice 110 ml
Spinach juice 110 ml
Tomato juice 110 ml

Cooking method

  • How I made the juice. Spinach juice. I took ice cream, thawed 5 cubes, squeezed through cheesecloth, added 2 tsp. cake (spinach). I think you can just beat everything in a blender.
  • Tomato juice. Packaged or 100ml. water and 2 tbsp. l. tomato paste. Total 110 ml.
  • Beetroot juice. I missed 3 small beets in the juicer.
  • Water.
  • Put 1 tbsp in each glass. l. sugar and 10 gr. fresh or ¾ tsp. dry yeast. We mix.
  • Now let's do the dough: 1 glass of flour (150-200g) + water (juice) with sugar and yeast + ¾ tsp. salt + 0.5 tbsp. l oil. If you have a bread maker, knead in it, if not, then your hands are not a problem.
  • Then the same thing, just pour different liquids.
  • Please note that the flour is different for everyone: different moisture content, gluten content, etc., so add water if the bun is hard or flour if the bun is not forming!
  • We lay out each type of dough in a separate container. Cover with cling film and place for proofing, so that the dough doubles.
  • While the dough is rising, prepare the mold. If it's not X, B., grease with butter and sprinkle with flour. I have a cast iron skillet with high edges, I think a rooster would work great.
  • The dough doubled in 40 minutes. Then we start making our bread. Roll the sausages - you can grease your hands with oil or sprinkle flour on the table.
  • Cover with a deep cup or saucepan of a size or larger (so that the dough does not dry out). And we leave it in a warm place to rise.
  • While the bread is rising, heat the oven to 230 degrees. We remove the cup from the risen bread and send it for cooking.
  • In 40 minutes - 1 hour the bread is ready! We take out our handsome man, put it on the wire rack, close it with a napkin and leave it to cool.
  • We put it in a spiral (or as fantasy tells) into the shape.
  • And now for the most exciting moment. We cut and enjoy! Moreover, every time a new drawing.
  • Oven Il Gianfornaio Australian Vegetable Bread
  • Oven Il Gianfornaio Australian Vegetable Bread
  • Oven Il Gianfornaio Australian Vegetable Bread

Note

Dear Bakers! This recipe is an expression of my gratitude to YOU ​​as my teachers. For about two years now I have been baking bread at home. Which makes me and my loved ones very happy. I chose a stove and mastered the basics in your company, but did not find the time and worthy recipe to share. Although during this time I mastered and came up with a lot, I switched completely to sourdough. I expose this bread with yeast, it's easier this way. And whoever wants to make it on sourdough. I express special gratitude to Izuminka, under her careful guidance I mastered the oven, Admin, Misha, Elena Bo and of course. In general, EVERYONE, EVERYONE, EVERYONE.
This bread always brings a good mood, both for those who eat it and for those who prepare it. Cook for your health and for the joy of yourself and your loved ones.

Admin

milvok, welcome to our forum in "open form" and not behind the scenes for two years

A wonderful and interesting bread option

Thank you for the desire to bake and fantasize
lesik_l
What a festive cut - bookmark box. You can cook for a holiday - the guests will be delighted. I carry a plus sign
Natusichka
milvok! Indeed - VERY ORIGINAL !!!! Well done! Only I don't understand the recipe for something:

4 cups (250 g) flour 1 cup
4 tbsp. l. sugar 1 tbsp. l.
3 tsp salt ¾ tsp
2 tbsp. l. vegetable oil 0.5 tbsp. l.
40 g. Fresh yeast or 1 tsp. dry 10 g or ¼ tsp.

How to understand all this?
lesik_l
Natasha, on the left for all the bread, and on the right for each batch separately
prascovia
Really very funny bread! I will definitely try!
milvok
Admin Thank you very much for being accepted into your ranks. Of course I apologize for the underground, but at first I was on you with the computer, then the children were small. Now I will make up for lost time, especially since there are good teachers and helpers have grown up.

Natusichka Exactly, exactly the first rate for all bread, the second for each individually. Thank you lesik_l.
Nagira
Milvok

I'm shocked that I missed such a recipe! Nice and useful ... and very well presented

I took it to the bookmarks, but here's how ... to replace the spinach ... it's not tasteless for me Although I know that the color is exactly what they even make in creams for cakes ... I'll think ...
milvok
To your health! The bread is really good. Thanks to the Australians. Instead of spinach, we can. parsley with dill?
Gypsy
and I missed. Bookmarked .. will definitely bake.
lesik_l
Quote: milvok

To your health! The bread is really good. Thanks to the Australians. Instead of spinach, we can. parsley with dill?

I don't think that the desired effect will be obtained: There is little juice from these herbs (there will be no color), and the taste is very sharp (you cannot put much).
Nagira
Quote: lesik_l

I don't think that the desired effect will be obtained: There is little juice from these herbs (there will be no color), and the taste is very sharp (you cannot put much).

Here the taste is not afraid of parsley and dill is not rosemary and basil, a lot of it evaporates during heat treatment; but these herbs also lose color

I think - maybe just use spinach juice and cover its aroma with something brighter, boom, try it, which will fit the spinach spirit well ...

milvok, the avatar is fabulous just yesterday, looking at your profile and regretted that you are completely invisible - no city, no gender, no hp, no face ... And then again - and the same splendor of colors, as in this bread
MariV
Enchanting!
sweetka
Quote: Nagira

Milvok

I'm shocked that I missed such a recipe! Nice and useful ... and very well presented

I took it to the bookmarks, but here's how ... to replace the spinach ... it's not tasteless for me Although I know that the color is exactly what they even make in creams for cakes ... I'll think ...
some comrades paint the dough in green broccoli puree
Feofania
what a gorgeous and unusual bread! I've never seen this!
milvok
Wow, how much is new here !!!! And my computer broke down, I had to buy a new one. they paint with parsley, for sure. the bread is vegetable, let it smell.
*** yana ***
that's a great idea! (y) a version of a sweet Saturday bread was immediately born ..... cocoa, carrots or bright pumpkin, cherry (it will be purple) and a white piece ... I love our forum, so many ideas ...
milvok
Use it to your health!
kseniyabibi
I baked bread according to your recipe. The result is awesome, thanks)))))) I also did it with water with turmeric)))) THANKS !!!
Oven Il Gianfornaio Australian Vegetable Bread
Admin

Great! The bread looks great!
kseniyabibi
Admin, thank me, too, very ponra this bread !!! I baked in the Multicooker !!!
Thank you milvok for the idea and recipe)))
MalenaLaneve
What a fantastic bread! Tomorrow I'll run to the store for beets and spinach! Thank you very much for the recipe!
kuzea
I decided to create this extraordinary bread in a bread maker I didn't want to mess with the oven And I came up with a little change in the appearance of this wonderful bread: I made a little more white dough and laid out the colored dough inside the white, so that it was ordinary outside! Like a bread with a surprise! Everything worked out wonderfully well, except that the colored dough didn't want to hide inside and decided to get out a little Oven Il Gianfornaio Australian Vegetable Bread Tomorrow it will cool down by lunchtime, then the incision will be photographed (if I have time, until they eat it ..) Let's see what happened inside. The crown came out funny and different Oven Il Gianfornaio Australian Vegetable Bread
kuzea
So they cut the bread. It turned out funny! I slightly changed the layout of the colored "parts": I did not make whole sausages, but flat cakes. Then she rolled them into rolls. In total, I made 4 rolls with a different arrangement of flowers - a different pattern all over the bread! At the beginning of cutting, the pattern is Oven Il Gianfornaio Australian Vegetable Bread In the photo, for some reason, the green color is very weak (almost invisible), but in reality it is soft green. There was little spinach (quite a bit), reported with dill, it turned out gently.What a delicious taste! Mine said that this is not salad bread at all, but a bun for tea, despite the fact that dry tomatoes are added to the tomato, and dry dill to green. Apparently from the beet juice, the bread turned out to be sweetish. So more like a bun
milvok
kuzea What a wonderful bread turned out !!!! Thank you for not being afraid to bake.
kuzea
And what a wonderful taste! Hearty, tasty, aromatic! As promised, another cut Oven Il Gianfornaio Australian Vegetable Bread There are different patterns throughout the loaf! We really like it! We express the whole family "many thanks"!
Christina11
Great) How does it taste? For lovers?
kuzea
The taste of vegetables is not felt at all, but we take a small amount of juice for color, dilute it with water.In finished form, it does not feel at all. I liked it very much, although everyone's tastes are different (I often even cook to everyone's taste). Everyone ate this bread with great pleasure!
Olunia
Good day. I liked your bread very much, and I decided to experiment. but for some reason the red beetroot color turned gray during baking, and the carrot color ate orange. The only bright spot was the blueberry juice dough.
Oven Il Gianfornaio Australian Vegetable Bread
NaNya
That's so beautiful!!! Need to try!
Elenochka Nikolaevna
And my beet color just got dark. With the rest of the colors, the desire to experiment has disappeared. What's the catch or secret?
Bula
Thanks for the recipe! My daughter, according to your recipe, defended the project at the Olympics by technology and successfully! Thank you!

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