Mezze bread

True Love
24 servings
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starch

By Food24 November 03 2009
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Ingredients (10)

1.00 kg flour — cake
5.00 ml salt
30.00 ml sugar
10.00 g dried instant yeast
30.00 ml butter
500.00 ml water — warm
Fillings
125.00 ml beetroot — cooked, puréed
125.00 ml carrots — cooked and mashed
125.00 ml mixed herbs — finely chopped
5.00 ml garlic — cloves, crushed
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Method:

Preheat oven to 180 °C and grease 3 baking sheets.
Sift together flour, salt and sugar into a bowl, and add instant dry yeast.
Rub in butter until mixture resembles fine breadcrumbs.
Add lukewarm water and mix to a soft dough.
Turn onto a lightly floured surface and knead well for about 10 minutes, until dough is pliable.
Cover and allow to rise until doubled – about 45 minutes.
Divide the dough into 3 equal pieces and roll each piece to 2 cm thick.
Spread beetroot pur&eacutee over first piece and roll up like a Swiss roll.
Spread carrot pur&eacutee over second piece and roll up the same way.
Spread herb and garlic mixture over the third piece and roll up.
Place on baking trays and let rise for 20 minutes.
Bake for 30 to 35 minutes or until golden.
Allow bread to cool, slice and spread with butter.



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