Colorful Vegetable Bread
Submitted by mikec1234
Stunning braided vegetable bread made from three colorful doughs: tomato red, spinach green, and beetroot pink. A showpiece loaf that’s as fun to bake as it is to eat.
YIELD
2 loavesPREP
90 minCOOK
25 minREADY
Want to bake something that stops people mid-conversation? This tri-color vegetable bread braids together three naturally vibrant doughs into one jaw-dropping loaf.
Tomato passata gives one strand a warm red hue. Fresh spinach turns another deep green. And beetroot paints the third a gorgeous rosy pink.
Each dough is a simple yeast bread with olive oil, so the flavors stay clean and let those vegetables shine.
Braid them together, let them rise, brush with egg wash, and bake until golden.
The result? A loaf that looks like it belongs in a bakery window but tastes like something your nonna would be proud of.
Pro Tips
- Squeeze as much moisture out of the cooked spinach as possible. Excess water will make that dough sticky and hard to work with.
- If using canned beets, drain and puree them with a splash of the juice for even color distribution.
- Keep the three dough strands roughly the same thickness so they bake evenly.
- This bread freezes well. Wrap tightly in foil and freeze for up to 2 months.
Ingredients
Directions
Make each dough separately, kneading for 5 to 8 minutes until you have a smooth elastic dough.
Rest each dough, covered, for 30 minutes.
To make plait; cut each dough in half and gently roll each piece on a lightly floured surface until approximately 25 cm long.
With a roll of each color, make a plait, making sure to seal the ends.
Place on a greased baking tray.
Rest in a warm place covered with a towel for 1 to 1½ hrs.
Brush with beaten egg and bake in a 220 degrees cup oven for 25 minutes.
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