Three colours bread



600 gr of Molino Rossetto of “type 2” flour
300 ml of water (and for melting the brewer’s yeast)
20 gr of Molino Rossetto dried brewer’s yeast
3 tablespoons of extra virgin olive oil
3 teaspoons of salt
the tip of a teaspoon of sugar
3 tablespoons of concentrated tomato
a teaspoon of sweet paprika
a case of saffron
2 tablespoons of fresh minced basil


Put in a bowl the flour (except for two tablespoons), 3 tablespoons of oil and the brewer’s yeast previously melted in a little of warm water and sugar. Mix all to low speed, adding more warm water as needed. When the water is finished, increase the mixing speed and after 10 minutes add salt and blend again for 4/5 minutes.
Form the dough into three parts: to the first part add the concentrated tomato and paprika, to the second part the saffron and to the third part the basil.
Let the doughs rest separately for an hour and half or so, covering with three rags (first rising).
Take the doughs, overlapped them and roll them out. Cut the dough with a knife and form some sausages long 20-22 cm or so. Roll the sausages and let it rise on a baking tray covered with bakery paper for an hour or until doubled in size (second rising).
Bake in preheat oven to 200°C for 35-40 minutes or so.
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