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Print Recipe
Australian Vegetable Bread Recipe
Eating this bread is a pleasure! Cooking it-just a pleasure! The combination of colors, smells, tastes, shapes, textures - just bliss for the cook. As a result, you get a real treasure box (when YOU cut it yourself, you will understand what I mean). Do you think it is difficult to cook? Nothing like that!!! It's very simple, try it, and You will get even better than me. By the way, this bread will be a great gift to your friends and family. Let's surprise them.
Cook Time 90 minutes
Servings
loaf
Ingredients
Cook Time 90 minutes
Servings
loaf
Ingredients
Instructions
  1. We will need the juice of spinach. I took frozen, thawed 5 dice, squeeze through cheesecloth, added 2 tsp. of oil cake (spinach). I think you can just whip it up in a blender. Tomato juice. I took 100ml of water and 2 tablespoons of tomato paste. A total of 110 ml. Beet juice. I missed 3 small beets in the juicer. Water.
    We will need the juice of spinach. I took frozen, thawed 5 dice, squeeze through cheesecloth, added 2 tsp. of oil cake (spinach). I think you can just whip it up in a blender.
Tomato juice. I took 100ml of water and 2 tablespoons of tomato paste. A total of 110 ml.
Beet juice. I missed 3 small beets in the juicer.
Water.
  2. In each glass put 1 tablespoon of sugar and 10 grams. fresh or 3/4 tsp dry yeast. Stir.
    In each glass put 1 tablespoon of sugar and 10 grams. fresh or 3/4 tsp dry yeast. Stir.
  3. Now let's do the test: 1stakan flour (150-200g) + water (hereinafter juice) with sugar and yeast + 3/4 tsp salt + 0.5 tbsp.l oil. If there is a bread maker, knead it, if not, then the hands are not a problem. Then the same thing, just pour different liquids. !!! Note that the flour is different for everyone: different humidity, gluten content, etc. So add water if the bun is solid, or flour if the bun is not formed!!!
    Now let's do the test: 1stakan flour (150-200g) + water (hereinafter juice) with sugar and yeast + 3/4 tsp salt + 0.5 tbsp.l oil. If there is a bread maker, knead it, if not, then the hands are not a problem.
Then the same thing, just pour different liquids.
!!! Note that the flour is different for everyone: different humidity, gluten content, etc. So add water if the bun is solid, or flour if the bun is not formed!!!
  4. We'll cover it with cling film and put it on proofing.
    We'll cover it with cling film and put it on proofing.
  5. While the dough is rising, prepare the form-grease with oil, sprinkle with flour. I have a cast iron frying pan with high edges, I think a duckling would be great.
    While the dough is rising, prepare the form-grease with oil, sprinkle with flour. I have a cast iron frying pan with high edges, I think a duckling would be great.
  6. The dough has increased 2 times in 40 minutes. Then we begin to sculpt our bread.
    The dough has increased 2 times in 40 minutes. Then we begin to sculpt our bread.
  7. Roll the sausages-hands can be lubricated with oil or sprinkle flour on the table. We stack on a spiral in a form.
    Roll the sausages-hands can be lubricated with oil or sprinkle flour on the table. We stack on a spiral in a form.
  8. Just like this.
    Just like this.
  9. My end result is this.
    My end result is this.
  10. Cover with a deep Cup or saucepan in size or larger (so that the dough does not dry). And leave in a warm place to climb.
    Cover with a deep Cup or saucepan in size or larger (so that the dough does not dry). And leave in a warm place to climb.
  11. While the bread is rising, heat the oven to 230 degrees. In this state, the bread went to cooking.
    While the bread is rising, heat the oven to 230 degrees. In this state, the bread went to cooking.
  12. Minutes 40-1 hour the bread is ready! Take out our handsome, put on the bars, close with a napkin and leave to cool.
    Minutes 40-1 hour the bread is ready! Take out our handsome, put on the bars, close with a napkin and leave to cool.
  13. And now the most exciting moment (drum roll). Cut and enjoy both color and smell and taste!
    And now the most exciting moment (drum roll). Cut and enjoy both color and smell and taste!

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