In bread-bakers.v103.n016.16 Reggie writes:
> Do any of you have a recipe for Il Gianfornaio Bread??
I haven't tried this but I think it's close to what you are asking
for. With your knowledge I'm sure you can adapt it for your taste ;-)
Colorful Vegetable Bread
Recipe By :
Serving Size : 2
Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-----TOMATO DOUGH-----
250 g Plain flour
5 g Salt
124 g Tomato puree
12 g Fresh yeast,mixed w/
1 tb -- warm water
30 g Olive oil
-----SPINACH DOUGH-----
250 g Plain flour
5 g Salt
150 g Spinach,* chopped & cooked
12 g Fresh yeast, mixed w/
1 tb -- warm water
25 g Olive oil
-----BEETROOT DOUGH-----
250 g Plain flour
5 g Salt
12 g Fresh yeast, mixed w/
1 tb -- warm water
125 g Beetroot sliced w/ juices**
35 g Olive oil
Make each dough separately, kneading for 5-8 minutes until you have a
smooth elastic dough. Rest each dough, covered, for 30 minutes. To make
plait; cut each dough in half & 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 1.5 hrs. Brush with beaten
egg and bake in a 220C oven for 25 mins. *Frozen is ok. **Canned is ok.