bbd #14 - pane tricolore

this months bbd is hosted by boaz from the the grain power

thank's for hosting boaz! :))

this bread was on my mind for a while...I wanted to prepare it for yesterday, with the first davent's candle lite inside...
I also wanted to make one to use as centre-piece on Sunday lunch table with my friends...

but I came home very very late Saturday evening(had a fantastic time :)))), so my idea remained just an idea...

that's a pity, beacause this bread is very decorative and

can be used also as a present for a dinner invitation.

just put the bread on a tray and fill it's center with fresh leaves or dry flowers.

also a candle in the middle is very very nice.

or mine center decoration I used fresh leaves from my Acer pseudoplatanus, beautiful high tree(can reach 40mt)and has leaves like hand palms.

you need:

800gr of plain flour

400gr of lukewarm water

10gr of fresh yeast*

1 tbps of salt

1 tbps of olive oil (extravergin)

half cooked beetroot**

a handfull of fresh aromatic herbs

let the fresh yeast dissolve in the lukewarm water. stir with a wooden spoon.

to quicken this proceedure, you can put a pinch of sugar, it helps.

then add the flour and work well, if you use a kneader let work for 5min on slow velocity (speed)

let rise until dubble (it will take about 1hour and a half in room temperature)

then divide in 3 pieces.

the first you leave at it is

the second you work in the chopped beetroot. add some flour the dough is very sticky.

don't put to much flour the dough will bleach.

the third piece work in the chopped aromatic herbs.

then roll into three rolls and braid together.

put on a bakeing tray and let rise for an other 2 hours.

bake in oven at 200° for ca 30min.

if the bread gets to colored cover with baking paper.

this bread is deliciuos with cheese, salami and prosciutto.

brigidaa_te:

*

of course you can use lesser yeast if you wish, with 2 o 5gr of fresh yeast let rise all night in a cool place.

the next day let get back in temperature in a warm room and the bake as recipe.

**

to have a stronger color, use fresh beetroot.

I think also a bigger amount of beetroot gives stronger color.

for the italian version:

pane tricolore