Spinach,Turmeric and Beetroot Loaf - Bread Challenge No 9

So I'm really moving forward with the bread challenge now and everyone is as interested and excited as I am with every new handmade loaf being produced in the kitchen. Isnt it nice to be able to say "I had fun at work today"!!!
So following production of the beetroot loaf yesterday Toby had a brainwave and suggested I try making 3 different coloured doughs and combining them together to make a tri-coloured and flavoured dough. So with his help I gave it a go, and this is what happened!!!

Spinach,Turmeric and Beetroot loaf

How cool is that!! The top layer is spinach, the center turmeric and the bottom beetroot, though I have to admit when eating the bread there is no strong particular flavour but the image is fantastic!

We are now considering other colours but for now I'll talk you through how we made this one.

 We needed to make 3 individual doughs, so I got my basic bread recipe and divided the quantity of ingredients by 3. I got 3 bowls and into each put 170g strong white bread flour,1 tsp sugar,1/2 tsp salt and 1/2 tsp yeast. Then I rubbed in 10g butter into each mix.

1 egg and 1 egg yolk were beaten and as best I could split between the 3 bowls. Next we made up the coloured liquids. Toby pureed 1 cooked beetroot and added luke warm water to make 70ml of liquid. Turmeric was added to another 70ml lukewarm water and pureed handful of cooked spinach added to another 70ml.

Each liquid was put in each bowl and mixed to form 3 coloured doughs. Each was kneaded until a soft, pliable dough was formed then left in a covered bowl in a warm place to prove.

An hour later when they had all risen we punched down on each dough to release the gas then flattened out each one.

In a large loaf tin we lay the doughs one on top of each other and left to rise whilst we went for our lunchbreak.

You have never seen 2 more excited and giggly chefs as we put our invention in the oven to cook for 20 minutes. Our laughing continued when we removed the loaf from the tin and it looked all higgle-de piggle-de (what a saying!!)

But then we cut a slice and patted each other on the back as it looked brilliant. The colours worked so well and came out great, I'm sure you would agree!

Spinach,Turmeric and Beetroot Loaf

We are now working on other colours and ideas for interesting looking breads! Watch this space!

Courgette, Parmesan & Basil Loaf - Bread Challenge No. 5

"Pick a recipe" I shouted to Toby, my partner in crime in the kitchen of The Old Red Lion. Toby scoured the 100 recipe bread book and made several suggestions and I decided that this would be a nice combination flavoured loaf for the customers in the restaurant tonight. Unfortunately, due to the mad, snowy March weather we are experiencing, not many customers got to taste this rustic loaf tonight. Not my favourite flavour so far, I have to admit, but was a nice change to create a loaf without using yeast.

So here goes with the recipe.
Ingredients:
225g/8oz self raising white flour
225g/8oz self raising wholemeal flour
1 Tsp Salt
1 Tsp Pepper
1 1/2 Tsp Mustard Powder
55g/2oz butter,diced.
225g Courgettes, coarsly grated, and patted dry
140g/5oz Parmesan cheese, finely grated
2 Tbsp Basil
2 eggs, beaten
About 175ml/6oz semi skimmed milk

Method:
Pre heat the oven to 190C/375F/gas mark 5
Put the flours,salt,pepper,mustard powder in a bowl then lightly rub in the butter until the mixture resembles breadcrumbs. Stir in the courgettes,parmesan and basil then mix in the eggs and milk to form a soft dough.
Turn the dough onto a lightly floured surface a knead lightly before shaping into an 8ins round shape (mine you will see was more oval shaped!)

Place on a greased baking sheet and cut 3 slits in the top with a sharp knife. Bake in the oven for 40-50mins or until well risen and deep golden brown.Transfer to a wire rack and cool.

Serve warm or cold in slices.