Multi-tasking, bread suffers

Since this a bit of a long recipe, I will post the recipe as typed but only for the hand mixing way, if you wish to have the stand mixer directions let me know.  Also all recipes in this book are in "measure", not "weight".  Since I use weights, I will post the weights I used in line with the books conversions.

Marbled Bread (Three Loaves)

Note: The three loaves share most of the same ingredients.  The shared ingredients are followed by those ingredients needed to make each special loaf.

Ingredients: For each loaf

• 3 1/2 Cups bread or all purpose flour (I used 1lb.)
• 1 package dry yeast (I used 2 1/4Teaspoons)
• 1 Teaspoon Salt
• 1 Teaspoon Sugar
• 2 Tablespoons butter
• 1 egg, room temp.

For Spinach:

• 18oz. Fresh Spinach, stemmed and washed (to make 1 cup puree)
• 1/4 cup milk

For White:

• 2 Tablespoons Milk
• 2/3cup hot water (120-130'F)

For Tomato:

• 2 Tablespoons Milk
• 1 cup tomato sauce

Preperation: 5 min.

In a medium saucepan cook the washed spinach, covered, with the water still clinging to the leaves, until the leaves are just wilted, about 2 minutes.  Drain and squeeze out as much moisture as possible.  Puree the spinach in a blender or processor until finely chopped.  Scrape down the work bowl.  With the motor running, gradually add the milk until the spinach is pureed, about 45sec. Set aside.

Note: Only instructions for the white loaf follow since the three loaves are so similar.  For the tomato and spinach loaves simply add the ingredients above.

By Hand: 8 min.

Measure 2 cups flour into a mixing bowl and add yeast, salt, and sugar.  Form a well in the flour and drop in the butter, egg, milk, and hot water.  Stir vigorously with a wooden spoon for 100 strokes.

Add flour, 1/4 cup at a time, to form a shaggy mass than can be lifted to the floured work surface to be kneaded.

Kneading: 10 min.

If by hand, turn and fold the dough with a rhythmic motion of push-turn-fold.  Occasioally lift the dough above the table and bring it crashing down against the work surface.  Add sprinkles of flour if the dough is sticky.  Knead for 10 minutes.  The dough will be smooth and elastic when stretched between your hands.

First Rising: 40 min.

Place the dough in a greased bowl (or plastic bag) and set aside to rise, about 40 min.  Proceed with other 2 loaves.

Shaping: 20 min.

Turn each of the 3 loaves onto the floured work surface, and divide each into 3 pieces of equal size (a total of 9).  Allow them to relax for about 5 minutes.

For rolled loaves: With your hands and a rolling pin shape the white dough into a rectangle about 15"x7"x1/4".  If the dough pulls back, put it aside for a moment and proceed with the others.  The tomato and spinach rectangles are made slightly smaller, 14"x6"x1/4", to fit on top of the white.

To assemble, start with the 1 white layer and stack 1 each pink and green dough on top of the other.  Roll from the long side into a cylinder and pinch the seam and ends together tightly.  Place the loaf seam side down on a prepared baking sheet.  Repeat the stacking and rolling with the remaining doughs.

With a razor, cut 3 diagonal slashes, 1/4" deep, across the top of each loaf.

Second Rising: 30-40 min. 

If there is room in the oven for only 1 bake sheet and 1 loaf, cover and place the other loaves in refrigerator and bring one at a time out to rise while the first loaf bakes.

Cover the loaves with parchment paper or greased plastic wrap and set aside to double in bulk, 30-40 minutes.

Preheat

Preheat the oven to 375'F about 20 minutes before baking.

Baking: 375'F - 40 min.

Be certain the seams of the loaves are closed before putting them in the oven.  Bake until a light golden brown. 40 minutes.  Turn a loaf over and tap with finger.  If it sounds hard and hollow it is baked.  If not, return to the oven for 5 to minutes more.

(If using a convection oven, reduse heat by 50')

Good luck,

TT

I almost forgot

TT