Ingredients
TOMATO DOUGH
250 g plain flour
5 g salt
124 g tomato puree
12 g fresh yeast,mixed w/
1 tbsp ; warm water
30 g olive oil
SPINACH DOUGH
250 g plain flour
5 g salt
150 g spinach,* chopped & cooked
12 g fresh yeast, mixed w/
1 tbsp ; warm water
25 g olive oil
BEETROOT DOUGH
250 g plain flour
5 g salt
12 g fresh yeast, mixed w/
1 tbsp ; warm water
125 g beetroot sliced w/ juices**
35 g olive oil
Directions
Make each dough separately, kneading for 5-8 minutes until you have a
smooth elastic dough. Rest each dough, covered, for 30 minutes. To
make plait; cut each dough in half & gently roll each piece on a
lightly floured surface until approximately 25 cm long. With a roll
of each color, make a plait, making sure to seal the ends. Place on a
greased baking tray. Rest in a warm place covered with a towel for
1-1.5 hrs. Brush with beaten egg and bake in a 220oC oven for 25
mins. *Frozen is ok. **Canned is ok.
Servings: 2 loaves
Colorful Vegetable Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
Food historians have proved the existance of recipes way back into distant history, in truth as far back into recorded history as ancient Egypt, and maybe further still. Having said that, mostly, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
As our culinary historical trip moves on a few more years there were two interesting cookery books which appeared in the 14th Century - a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the curry that is familiar to us all today, but instead accounts of the types of food enjoyed by the nobility of that time. By the time we get to the 20th century, cooking books are greatly in demand mostly as a result of higher levels of literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Colorful Vegetable Bread recipe.
