Tri-Color Wreath Bread

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

Delayed Christmas and New Year theme recipes keep coming. 
This was one good looking bread indeed. 
You don't have to wait for the next Christmas to make it.


White Dough:
150g water
5g honey
10g fresh yeast
250g bread flour
5g salt

• Put water and honey in TM Bowl. Warm for 30 seconds at 37ºC on Speed 2.
• Add yeast and mix for 4 seconds on Speed 4.
• Sift in flour. Add salt and knead for 2.5 minutes.
• Transfer into a slightly oiled deep bowl, cover with plastic film, let it rise.

Red Dough:
70g water
5g honey
10g fresh yeast
120g tomato paste
250g bread flour
5g salt

• Place water, honey and yeast in TM Bowl and mix for 10 seconds on Speed 4.
• Sift in flour. Add tomato paste and salt. Knead for 3 minutes.
• Transfer into a slightly oiled deep bowl, cover with plastic film, let it rise.

Green Dough:
200g spinach leaves
150g water
5g honey
10g fresh yeast
280g bread flour
5g salt

• In a clean TM Bowl place spinach leaves and water. Blend for 15-20 seconds on Speed 8-9. Set aside.
• Put 180g of the mixture back into TM Bowl.
• Add honey and yeast. Mix for 10 seconds on Speed 4.
• Sift in flour. Add salt and knead for 3 minutes.
• Transfer into a bit oiled deep bowl, cover with plastic film, let it rise.

• After risen, get a 50-60g piece from the green dough, set aside.
• Roll doughs into rope shape. (Make long ones)
• Braid and unite both ends to form a wreath.
• Cover baking tray with baking paper. Transfer bread gently into tray, cover with a clean tea towel, let it rise for 30 - 45 minutes.

• Make a knot with the small piece of green dough which you previously set aside. Place the knot where the ends of the braid join together.

• Cover bakıng tray with aluminium foil, bake for 20 minutes in preheated oven at 200ºC.
• Remove the foil and continue to cook for another 10 minutes.
• Let it cool on the wire racks.

Afiyet olsun...
Enjoy...

It would be very nice to have with cheeses and salumi, or fish crostini


Adapted with many changes from the recipe titled ad Treccine, Coroncine e Panini Colorati from the book Tutta la Bontà del Pane by Sara Papa.