Tricolor bread (no dye)

Recipe from the Internet with copyright photos

Tricolor bread (no dye)
Category: Yeast bread

Ingredients
boiled water 88 ml
wheat flour 4 tbsp
sugar 0.5 tsp
dry yeast 0.75 tsp
corn oil 1.5 tsp
sweet pepper (red, yellow and green) 3 pcs
salt 1 tsp
Cooking method

Thin crispy crust, the most delicate, just a fluffy crumb, and the taste! .. The taste is unusual ... bread and baked sweet pepper.
Interestingly, the vegetable flavor of this bread becomes more intense on day 2.
Well, one cannot fail to note the appearance of this bread! The pepper itself gives us 3 bright colors - it contains a natural dye. The kids will appreciate it ..
you can safely choose the method of molding yourself - I wanted to make a braid.
I use a glass of 200 ml, the approximate weight of pepper is 120 g in 1 piece. We add flour not exactly according to my proportions, since everything depends on its moisture content, as well as on the juiciness of the pepper. We read about this in steps.
First of all, we preheat the oven, then thoroughly wash and dry the peppers. I have 2 green colors, since 2 small ones are equal in weight to 1 large fruit. Be sure to take juicy thick-walled peppers! We spread it on a baking sheet, having previously covered it with food foil. We bake the peppers at a fairly high temperature (I have about 190-200 ° C) for about 0.5 hours in total. As soon as dark marks appear on the bottom, turn the pepper over and bake it for another 15 minutes.
We take the peppers by the tails and put them in a bag, which we tie and wrap in a towel. Thus, in about 10-15 minutes, the pepper will steam, cool slightly and the skin will come off without problems.
Meanwhile, dissolve sugar and yeast in 100 ml of warm (the temperature is slightly higher than the human body) water. We leave to activate the latter for 10-15 minutes.
Untie the bag and peel the peppers 1 at a time on the skins, tail and seeds - we only need the pulp. There is one more nuance: inside the peppercorns, if it is juicy enough, quite a lot of juice is formed. Later we will add water to the pulp, but you can use this juice instead. That is why do not pour it out, but pour it into a separate container.
Combine the pulp with 12 ml of boiled water (or juice and an additional amount of water, 12 ml). We need a fairly liquid puree - we punch the pepper with liquid with an immersion blender or grind everything in a blender bowl.

Now let's get a little confused (well, I love this business). We will make 3 types of dough of different colors. Naturally, we need either 3 mixing bowls, or wash and dry one after each type of dough. Pour broken pepper into a bowl, add 1/3 yeast water, 1/3 tsp. l. salt and 1.25 cups of sifted flour. Attention: the amount of flour can vary greatly! In general, add 1 cup first, and then look at the consistency of the dough. When the flour has almost absorbed the liquid, add 0.5 tsp of butter and knead for another 5 minutes.
As a result, you should have a very soft dough, it sticks to your hands - this is normal! Lubricate your hands with a drop of butter and transfer the dough to a smaller bowl.
DOUGH it is tender. Gluten is not fully developed yet, but time will do its job. Please, if you cook this bread, do not hammer the dough with flour, otherwise the finished product will not be airy and fluffy! Be patient, scrape the dough off your fingers - we'll add more flour later.
This is how we knead the other 2 types of dough - green and red. After each thoroughly wash and wipe your hands dry! We transfer the dough into separate containers and put in a warm place, covering the bowls with a towel made of natural fabrics.
After 1.5 hours, the dough will increase by 2-2.5 times. Each type of dough weighs about 200 grams.
We still have some flour left - we will need it to roll out the dough. Sprinkle the table with flour, take a piece of dough, dust it and roll it into a layer.
We twist an approximately rectangular or square cake into a tight roll, roll it into a tourniquet to seal it. But don't torment the dough too much.
We do the same with the rest of the test. These are blanks for 1 loaf. Now we will braid a braid - I think everyone knows how to do it). Here is such a plump pigtail. We pinch the ends so that the braid does not creep apart when baking.

We transfer it to a baking sheet covered with parchment and let it distance for 1 hour, until it grows 2 times. Be sure to cover with a towel to keep it dry. Now is the time to turn on the oven and heat it up to the maximum (somewhere around 230 ° C).
After 1 hour ... Spray the blanks with warm water and sprinkle with white (you can not sprinkle at all) sesame seeds. We put the bread in a very hot oven, immediately generously spray its walls and bottom with water. My spray bottle is broken, so I just scoop water from a cup and water like that. This is our steam bath. This is how we bake bread for the first 10 minutes. That is, we create pairs 1 time. Then we lower the temperature to 180 ° С and bake the bread for another 20 minutes. I check the readiness with a temperature probe.