Tricolor Bread (Pane Tricolore)
Category: Leavened Breads | Serves: 6
This visually stunning Tricolor Bread is as delicious as it is beautiful, with three distinct colors and flavors that come together in perfect harmony. The dough is infused with vibrant spinach and paprika, creating layers of color that make this bread ideal for any occasion. Whether served on its own or as part of a meal, this bread is sure to impress with its soft, fluffy texture and rich flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba flour | 175g |
| All-purpose flour (Farina 00) | 150g |
| Egg | 1 |
| Dry yeast (active dry yeast) | 2 tsp |
| Tomato concentrate (paste) | 15g |
| Spinach | 70g |
| Butter | 75g |
| Sweet paprika | 5g |
| Water | 270ml (20ml for the yeast, 250ml for the dough) |
| Malt | ½ tsp |
| Fine salt | 5g |
Instructions
-
Prepare the dough
Begin by dissolving the dry yeast in a small amount of warm water (taken from the 250ml set aside for the dough). Add the malt and the rest of the water to the mixture, then combine until smooth. -
Mix the dough
Once the yeast mixture is homogenous, switch the mixer attachment to the dough hook and add the salt. Continue mixing at medium speed while adding the softened butter in small chunks, waiting for each piece to be absorbed before adding more. -
Knead the dough
Continue kneading the dough for at least 10 minutes. The dough should become smooth and elastic, with a consistency that can stretch into a ribbon when pulled. -
First proofing
Transfer the dough into a lightly oiled bowl and cover with plastic wrap. Let the dough rise in a warm, turned-off oven with the light on for about 2 hours, or until it has doubled in size. -
Prepare the spinach
While the dough is rising, wash the spinach thoroughly. Sauté the spinach in a pan with a small amount of olive oil, covering it with a lid. Cook for 10–11 minutes until wilted. Let it cool, then transfer to a blender, adding 20ml of water and blending until smooth. -
Divide and color the dough
After the dough has risen, transfer it to a lightly oiled work surface and divide it into three equal portions. You can wrap the portions not in use with plastic wrap to keep them from drying out. Take one portion and mix it with the spinach puree to create the green dough. -
Shape the loaves
Butter and line a 30x11cm loaf pan with parchment paper. Start by placing the green spinach dough into the pan. Then, roll the remaining two portions of dough into log shapes the same length as the loaf pan. -
Layer the dough
Gently place the light-colored dough on top of the spinach dough in the loaf pan. Finally, repeat the same with the red paprika dough, placing it on top of the white dough. -
Second proofing
Cover the pan with plastic wrap and allow the dough to rest for an additional 30 minutes, letting it rise slightly. -
Bake the bread
Preheat your oven to 180°C (350°F). Bake the bread for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. -
Cool and serve
Once the bread is finished baking, remove it from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~250 kcal |
| Protein | ~7g |
| Carbohydrates | ~40g |
| Fats | ~9g |
| Fiber | ~2g |
| Sodium | ~250mg |
This vibrant Tricolor Bread not only delights the eyes but also offers a flavorful and soft texture that’s perfect for any occasion. Serve it as an appetizer, alongside soups, or as a snack with a light spread of butter. Enjoy the rich flavors of spinach, sweet paprika, and a hint of tomato that make this bread a standout dish at any table.
