Festive Bread

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Recipe's preparation

Dough 1

1. Peel, and cut beetroot into small cubes and steam in simmer basket 20 mins varoma speed 4. (I do 4 so that the colour comes out in the water). The colour will fade when you cook the bread.If your wanting brighter add a few drops of red food colouring in.

Then cool beetroot and set water in jug aside to use in your dough

2.Put beetroot into bowl chop 10 seconds sp 6.

3. Using the water from cooking the beetroot, pour 220gr into the bowl with the beetroot. Ensure it is warm (not cool) Water must be warm otherwise yeast wont activate properly. If you need to pop on for 2 mins 37 degrees sp 2 to warm it.

4. Add Yeast

5. Add 400 flour, salt and oil  and mix 6 seconds speed 6.

6. Knead 2 mins.

7. Tip onto thermo-mat or similar and oil, wrap and leave to prove.

 

Dough 2

1. Put spinach and basil in the bowl and chop 6 seconds speed 6 or to size you wish.

2. Add 220gr of warm water. (be mindful spinach may be cold therefore water will cool when added)

3. Ensure it is warm (not cool) Water must be warm otherwise yeast wont activate properly. If you need to pop on for 2 mins 37 degrees sp 2 to warm it.

4. Add Yeast

5. Add 400 flour, salt and oil  and mix 6 seconds speed 6.

6. Knead 2 mins.

7. Tip onto thermo-mat or similar and oil, wrap and leave to prove.

Filling

This can be done before you start the spinach dough if bowl is clean enough or once you have cleaned the odough from the bowl.

1. Put all cheese in bowl and chop 8 seconds speed 7.

Set aside til dough has risen.

Assembly

Once dough has risen roll out flat and then top with Cheese and twist into desired shapes. 

Cook in the oven on 200 degrees for roughly 30-45 mins depending on the size of your creations and your oven's temperature