Mezze bread

Recipe from: 11/1/2002 12:00:00 AM
Ingredients 11
Servings 24
Time

Ingredients

  • 1
    kg
    cake flour
  • 5
    ml
    salt
  • 30
    ml
    sugar
  • 10
    g
    (1 packet) instant dry yeast
  • 30
    ml
    butter
  • 500
    ml
    warm water
  • Fillings
  • 125
    ml
    beetroot, cooked and puréed
  • 125
    ml
    carrots, cooked and puréed (or mango puré)
  • 125
    ml
    finely chopped fresh herbs mixed with
  • 5
    ml
    crushed garlic
 

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 purée over first piece and roll up like a Swiss roll.
Spread carrot purée 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.
 

Read more on: starch  |  bake
 

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