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Top down view of plaited tri colour bread on a baking tray
220Total Time
135Prep Time
45Bake Time
1Loaf
intermediate
A little effort

Tri Coloured Plaited Bread

  • Vegetarian
  • Vegan Recipes

About our plaited bread recipe

Bursting with colour and flavour this tri-coloured plaited bread will perk up any lunch time. A plaited mix of tomato, spinach and turmeric bread makes up this loaf.

Best served warm and smothered with your spread of choice.

Storage instructions:

  • Store in a cool dry place
  • Consume within 2 days
  • Freezable if wrapped well and can store for up to 3 months.

if you enjoyed this recipe and love all your baked multicoloured, give our rainbow doughnuts a try!

220Total Time
135Prep Time
45Bake Time
1Loaf
intermediate
A little effort

Method

  1. Step 1:

    For the Tomato dough - Add flour, yeast, salt, sugar, tomato paste and paprika to a mixer with a dough hook, add in water and oil and knead for 5 minutes. Or alternatively, knead by hand for 10 minutes. Oil a bowl and put the dough in it covered to prove for 45 minutes

  2. Step 2:

    For the Spinach dough - Add flour, yeast, salt, sugar and spinach to a dough mixer, add in water and oil and knead for 5 minutes (dough mixer) or 10 minutes (by hand). Oil a bowl and put the dough in it covered to prove for 45 minutes.

  3. Step 3:

    For the Turmeric dough - Add flour, yeast, salt, sugar and turmeric to a dough mixer, add in water and oil and knead for 5 minutes (dough mixer) or 10 minutes (by hand). Oil a bowl and put the dough in it covered to prove for 45 minutes.

  4. Step 4:

    Divide the dough into three equal pieces and roll to form three even 'sausage' shapes. Arrange the sausages like an arrow pointing upwards, the tips of all three forming a point. Start to plait, right strand over the middle, then left over the middle, and onwards. Don’t pull too tight!

  5. Step 5:

    Once the strands of dough have been plaited together, tuck the ends underneath the dough to hold in place.

  6. Step 6:

    Place the dough onto a floured baking sheet and allow the dough to prove for a further 45 minutes covered.

  7. Step 7:

    Preheat your oven to 200°C, fan 180°C, gas mark 6 & bake for 45 minutes.

Ingredients

  • For the tomato dough

    • 200g Allinson's Strong White Bread Flour
    • 1 1/2 tsp Paprika
    • 3/4 tsp Salt
    • 3/4 tsp Billington's Unrefined Golden Caster Sugar
    • 1 1/2 tsp Tomato purée
    • 5g Allinson's Easy Bake Yeast
    • 120ml Warm water
    • 1 tsp Olive oil
  • For the spinach dough

    • 200g Allinson's Strong White Bread Flour
    • 200g Cooked Spinach
    • 3/4 tsp Salt
    • 3/4 tsp Billington's Unrefined Golden Caster Sugar
    • 5g Allinson's Easy Bake Yeast
    • 80ml Warm water
    • 1 tsp Olive oil
  • For the tumeric dough

    • 200g Allinson's Strong White Bread Flour
    • 1 1/2 tsp Tumeric
    • 3/4 tsp Salt
    • 3/4 tsp Billington's Unrefined Golden Caster Sugar
    • 5g Allinson's Easy Bake Yeast
    • 120ml Warm water
    • 1 tsp Olive oil

Utensils

  • Mixer with dough hook attachment
  • Bowl

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