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!
Method
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
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.
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.
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!
Step 5:
Once the strands of dough have been plaited together, tuck the ends underneath the dough to hold in place.
Step 6:
Place the dough onto a floured baking sheet and allow the dough to prove for a further 45 minutes covered.
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
- 200g Allinson's Strong White Bread Flour
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
- 200g Allinson's Strong White Bread Flour
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
- 200g Allinson's Strong White Bread Flour
Utensils
- Mixer with dough hook attachment
- Bowl
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
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
- 200g Allinson's Strong White Bread Flour
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
- 200g Allinson's Strong White Bread Flour
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
- 200g Allinson's Strong White Bread Flour
Utensils
- Mixer with dough hook attachment
- Bowl