Tricolor Bread
- Energy Kcal 299
- Carbohydrates g 40.1
- of which sugars g 1.3
- Protein g 8.2
- Fats g 11.8
- of which saturated fat g 6.48
- Fiber g 1.7
- Cholesterol mg 65
- Sodium mg 353
- Difficulty: Average
- Prep time: 35 min
- Cook time: 1 h 5 min
- Serving: 6
- Cost: Low
- Note + the time for the dough to rise
PRESENTATION
Golden swirls and bold stripes make tricolor bread a real showpiece at family tables. With every slice revealing three naturally colorful layers, this bread turns something as simple as a sandwich into a fun surprise kids love—grown-ups too! That soft, moist crumb works great for any meal, especially since this swirl bread isn’t just about looks. Thanks to the vegetable purees used for each hue, you get a nice touch of subtle flavors along with those colors. It’s the kind of vegetable bread families enjoy because it brings together exciting colors and natural goodness in one loaf, always tasting fresh and nice on the inside. Busy weekdays, weekend brunches, or even special celebrations get a boost from the pretty look—plus, kids usually ask for an extra piece! Try setting out a few slices on a platter…the colorful inside always gets folks talking and smiling.
Parents looking for new homemade bread recipes find this loaf adds diversity and extra enjoyment to lunchboxes, party spreads, or soup nights. Since colorful bread blends visual appeal with the practical benefits of yeast bread, it fits right in as an everyday option or a treat for guests who want something DELICIOUS and memorable. Pair slices with spreads, toaster treats, or build sturdy sandwiches full of flavor—either way, this bread’s soft texture makes it easy to mix and match. Versatility stands out here: serve for breakfast toast, lunchtime BLTs, or as a bright side at dinner—whatever works for your household. Kids want it with PB&J, adults sneak an extra piece plain…it’s a simple favorite. If you like that homemade comfort mixed with playful color, vegetable puree bread can really become your go-to. The best part? It lets home cooks have fun with color while still trusting every slice to hold up—looking great, tasting even better, so everybody leaves happy! (Tip: save an extra chunk—leftovers are hot property for late-night snackers and lunchbox surprises.)
- INGREDIENTS
- Ingredients for a 12x4.5 inch loaf pan
- Manitoba flour 1.4 cups (175 g)
- Type 00 flour 1 ¼ cup (150 g)
- Eggs 1
- Brewer's yeast 2 - (7 g if fresh)
- Tomato paste 1 tbsp (15 g)
- Spinach 2.3 cups (70 g)
- Butter 75 - softened
- Sweet Paprika 0.6 tsp (2.5 g)
- Water 1.1 cups (270 ml) - warm, with 250 ml for the dough and 20 ml to blend the spinach
- Malt ½ tsp - (or half a teaspoon of sugar)
- Fine salt 1 tsp (5 g)
How to prepare Tricolor Bread
To prepare tricolor bread, dissolve the dry yeast in a little warm water (taken from the 1 cup needed for the dough) and add the malt 1 (you can replace the malt with sugar: in this case, add it to the sifted flour). Mix with a teaspoon and add the mixture to the sifted flour placed in the bowl of a stand mixer 2; work the ingredients with the flat beater at medium speed, then add the egg 3
and the amount of warm water indicated for the dough 4. Continue kneading and when the mixture is smooth, stop the mixer and replace the beater with the dough hook 5, add the salt 6
work the dough at medium speed and add the softened butter in pieces, waiting for each piece to be absorbed before adding the next 7. Knead the dough for at least 10 minutes until it is smooth and forms ribbons 8. Transfer it to a bowl 9, cover with plastic wrap, and let it rise in the oven turned off with the light on for at least 2 hours (it should double in volume).
Meanwhile, wash the spinach and stew them in a pan with a drizzle of oil covered with a lid (10-11). Once cooked, let them cool and then pour them into the blender 12
add 1 tablespoon of water and blend everything 13 until you get a creamy mixture; then drain the cream of excess water 14. Then take back the dough that has doubled in volume 15
transfer it to a lightly oiled work surface and divide it into three parts (you can wrap the ones not in use at the moment in plastic wrap) and season one with the spinach 16, kneading to incorporate them evenly 17. Then butter and line a 12x4.5 inch loaf pan with parchment paper and place the green dough inside 18.
Continue handling the plain dough to shape it into a log the same size as the pan 19 and place it on top of the green dough in the pan. Then season the last part of the dough with the tomato paste 20 and paprika 21.
Proceed in the same way and lay the red dough in the pan 22. Cover with plastic wrap 23 and let rise for at least 30 minutes away from drafts. After the necessary time, bake the tricolor bread in a preheated static oven at 392°F for about 60 minutes (356°F for 50 minutes if using a convection oven). Check the cooking with a skewer before finishing baking; when the tricolor bread is cooked, take it out of the oven and let it cool for at least 20 minutes in the pan 34 and then invert it onto a rack to cool completely!