Two coloured sandwich loaf
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– 300g flour
– 50g butter
– 20cl milk
– 4g of 11g sachet Saf-instant® Baker’s dry yeast
– 5g salt
Your choice of the following to colour the dough:
– 15g curry powder or turmeric
– 15g cuttlefish ink or activated charcoal powder
– 15g paprika
– 80g beetroot juice
– 80g pesto verde or rosso
– mixing bowl
– tea towel
– cake mould
– rolling pin
1. Add the Saf-instant® yeast to the warm milk (35°C max.) and gently stir to dissolve.
2. Add 75g of flour to obtain a thick paste. Leave the yeast mixture to ferment for approximately fifteen minutes.
3. Add the remaining flour and sugar then knead for ten minutes or so.
4. Add the soft butter cut into cubes.
5. Once the dough is smooth and even, divide into two equal halves.
6. Add 2 tablespoons of spice to the first half, and knead until completely and evenly coloured. Repeat with the second half using a different spice or other ingredient.
7. Cover the 2 balls of dough and leave to rest for 1½ to 2 hours at room temperature, until each ball has doubled in size.
8. Place one of the balls of dough on a floured work surface and knock back by gently kneading. Roll out the dough to a thickness of approximately 1cm and a length appropriate for the mould you will be using to cook your bread. Repeat with the second ball of dough.
9. Place the darker dough on top of the lighter-coloured one and roll together to form a sausage. Seal the 2 dough mixtures together.
10. Place the dough “sausage” in a buttered mould, cover and leave to rest for a further 1½ hours.
11. Preheat the oven to 220°C (thermostat 8). Using a pastry brush, paint the top of the loaf with a little milk. Bake the loaf at 180°C (thermostat 6) for 40 minutes.