Authentic home cooking from Italy, with US measurements. 
Rainbow Braided Bread
Difficulty: ★★★ “Good as bread”… how many times have we heard this saying? And in fact, the wisdom of proverbs rarely fails: bread is perhaps the simplest and most humble food in the world, yet it’s a universal language that can win anyone over with its goodness. Homemade bread, to me, is a symbol of family togetherness and the good feelings we share: for my basic recipes, I chose to make it rainbow-style, because life is more beautiful in color and joy can be shared at the table through food!
Rainbow Braided Bread
Difficulty: ★★★ “Good as bread”… how many times have we heard this saying? And in fact, the wisdom of proverbs rarely fails: bread is perhaps the simplest and most humble food in the world, yet it’s a universal language that can win anyone over with its goodness. Homemade bread, to me, is a symbol of family togetherness and the good feelings we share: for my basic recipes, I chose to make it rainbow-style, because life is more beautiful in color and joy can be shared at the table through food!
Open in Cookpad AppSteps
- 1
Puree the steamed beets and the cooked, well-drained spinach separately using an immersion blender until smooth.
- 2
Make the green dough. Dissolve 2 grams of fresh baker’s yeast in 1/4 cup plus 2 teaspoons warm water (about 70 ml), then add to 1 2/3 cups flour (about 200 grams) previously mixed with 1/2 teaspoon salt (about 3 grams), 1 tablespoon olive oil, another 1/4 cup plus 2 teaspoons warm water (about 70 ml), and the spinach puree from Step 1.
- 3
Knead until you have a soft, smooth, and even dough. Place it in a bowl twice its size, score a cross on top with a sharp knife, cover tightly with plastic wrap, and refrigerate for 24 hours.
- 4
Make the yellow dough. Dissolve 2 grams of fresh baker’s yeast in 1/4 cup plus 2 teaspoons warm water (about 70 ml), then add to 1 2/3 cups flour (about 200 grams) previously mixed with the turmeric and 1/2 teaspoon salt (about 3 grams), 1 tablespoon olive oil, and another 1/4 cup plus 2 teaspoons warm water (about 70 ml). Repeat the same process as in Step 3 for the yellow dough.
- 5
Make the pink dough. Dissolve 2 grams of fresh baker’s yeast in 1/4 cup plus 2 teaspoons warm water (about 70 ml), then add to 1 2/3 cups flour (about 200 grams) previously mixed with 1/2 teaspoon salt (about 3 grams), 1 tablespoon olive oil, another 1/4 cup plus 2 teaspoons warm water (about 70 ml), and the beet puree from Step 1. Repeat the same process as in Step 3 for the pink dough.
- 6
After 24 hours of rising in the refrigerator, take out the 3 dough balls and let them come to room temperature for about 1 hour.
- 7
Shape each dough ball into a cylinder about 24 inches (60 cm) long. Join one end of each together, then braid the three strands, shaping the braid into an arch.
- 8
Transfer the bread to a baking sheet lined with parchment paper and let it rise for 2–3 hours, until it has puffed up and doubled in size.
- 9
Bake in a preheated oven at 400°F (200°C) for 40 minutes. Remove from the oven and let the bread cool completely before serving.
- 10
MISTAKES TO AVOID. #1 – The yeast should never come into direct contact with the salt, as it will kill the yeast: that’s why it’s mixed with the flour first. #2 – The second addition of water in Steps 2 and 5 should not be added all at once, because depending on the moisture in the vegetables, you may not need all of it.
- 11
TIPS FOR SUCCESS. #1 – Don’t skip or shorten the refrigerator rising step: it’s essential for proper yeast development, which will make the bread more digestible and longer-lasting. #2 – In Step 7, don’t wait too long to braid the dough: as soon as the dough is less elastic, start braiding right away so the strands don’t absorb extra moisture and become hard to braid.
Cooksnaps
Keywords
Similar Recipes
More Recipes
-
-
Aaliv Ladoo - Garden Cress Seeds Ladoo
-
-
-
-
-
-
-
Non-Fried Egg Yolk & Veggies Pakora
-
-
-
-
-
Mini Buns | One-Bite Dinner Roll
-
-
-
-
-
Watermelon and lime frothy drink
-
-
-
-
-
-
