Recipe Review - Three Colour Bread

[CreamPuff63]

Recipe Name:  Three Colour Bread
Book Name:  TM A Taste of Vegetarian
Tweaking details:  none
Review:  Great recipe
Score: (out of 5*) 5/5

The recipe made a lovely dough - perfect consistency.  Once the colours were mixed in, I left to rise for about 1.5 hours before rolling out. Then I made the plait, and let it rise for about 30 mins while the oven was warming up. Looks amazing both whole and cut up into slices,  and secondary to its looks - also tastes delicious.

[cookie1]

OMG that looks amazing. I may just have to go and make it for tonight.  It reminds me of the coloured bread they have in the streets of Singapore with icecream.

[JulieO]

Oh CP that looks so special!   

[judydawn]

Great CP63 - thanks for bringing this one to our attention.  I wouldn't want to buy a whole bunch of beetroot just for one so do you think I can use the equivalent amount from a can?  Don't have saffron either so that shouldn't make any difference leaving that out.  May be one way to get the grand-children to eat more bread if it is pretty colours.

[CreamPuff63]

JD, only one small beetroot is required. We can buy these separately at Coles. (maybe if they only have bunches, ask the grocer if you can buy separately, as they would do that for celery sticks etc)

[judydawn]

I'll have a look next time I am at a bigger shopping centre but locally they are only sold in bunches which is silly really. You can buy celery & carrots loose though.

[Katya]

JD - if you have to buy a bunch of beetroot, you could always wrap the rest individually in foil (washed but not peeled) and then bake for about an hour or a bit longer depending on their size.

They are much easier to peel once cooked and then are delicious sliced and added to sandwiches or salads.   I think they would last a week or so in the fridge

Much sweeter and nicer than those pickled ones you get in jars... That is assuming you like beetroot 

[judydawn]

Yes I do like beetroot Katya (mainly in summer with salads or as a relish) but have never had the fresh variety in my life 

Would you cook and eat them as a roasted root vegie with a roast - could try that with this cooler weather.  Just seems an odd combination for me - beetroot and roast meat.

[CreamPuff63]

you should try the Beetroot Salad in the EDC JD, its a real winner at a BBQ. I was brought up on the canned stuff, but now its fresh forever. I think Katya is saying that if you only need the one, but you have to buy a bunch, you can use the rest of the bunch by roasting them as they will keep a week and then use as you normally would eg. in a salad or in a sandwich

[Thermomixer]

Thanks CP63 - looks great and as somebody else said - thanks for bringing it to our attention.

Also, just noticed the avatar - so you.

[Russell]

Bellissimo!

[meganjane]

That looks awesome! Thanks CP!

[Ceejay]

Wow! 

[Tebasile]

Wow.... how cool  is this 

[faffa_70]

Yes I do like beetroot Katya (mainly in summer with salads or as a relish) but have never had the fresh variety in my life 

Would you cook and eat them as a roasted root vegie with a roast - could try that with this cooler weather.  Just seems an odd combination for me - beetroot and roast meat.

Beetroot is DIVINE as a roasted root vegie - always cook it here with a roast. We also eat it steamed with our other veg as well. Yummy