Vegetable Plait Bread Recipe

Vegetable Plait Bread

Recipe by Jackie Cameron

Plait breads never fail to impress. The added colour and flavour of spinach, tomato and onion make this a combination that all will enjoy.

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Yields: 2 smaller loaves or 1 large loaf

Ingredients:

Tomato Dough
250 g Cake Flour
2 ml Salt
2ml Sugar
10g Fresh Yeast
80 ml Warm Water
30 ml Olive Oil
45 ml Tomato Paste

Spinach Dough

250 g Cake Flour
2 ml Salt
2ml Sugar
10g Fresh Yeast
120 ml Warm Water
25 ml Olive Oil
150 g Blanched and finely chopped Spinach

Onion Dough

250 g Cake Flour
2 ml Salt
2ml Sugar
10g Fresh Yeast
100 ml Warm Water
35 ml Olive Oil
125g chopped and sauté Onion

Method:

1) Prepare the spinach and onion and set aside.
1) Combine all the doughs separately. Tomato dough. Mix all the dry ingredients together. Add the liquid items to this to form a dough (chef’s note: water amount is a guideline). Set this aside in a greased bowl covered with lightly greased cling film (chef’s note: so on rising the dough doesn’t stick to the plastic) or a dishtowel. Continue with the spinach dough and then the onion dough
2) Allow the three doughs to prove until double in size
3) At this stage divide each dough in half to form two loaves or leave as a whole amount. Roll each amount into a long thin piece on a floured surface. Jion each piece with a little water together at the top and then plait downwards. Finish and join the end up with a little water
4) Place this onto a floured tray and allow to rise
5) Once risen, oven bake at 180ͦC for 20-30 minutes or until cooked

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713