Tri colour sandwich bread

Wishing you all a very happy Independence day!

Coincidentally, today along with this national festival, we are celebrating Rakshabandhan also. This festival, for those who are not aware of, celebrates bond between brothers and sisters. Those parents, whose kids stay in nearby cities, celebrate this festival with get-together of their family members, relatives, festive food and sweets.

But instead of cooking something special for Rakshabandhan festival, I decided to bake something new which I have never done before and it fits perfectly with the spirit our Independence day!

I decided to bake a tri colour bread symbolizing our national flag. I could not get exact same colours of our national flag as I didn’t want to use any artificial edible colours. For green, I have used coriander chutney. Instead of corridor or mint leaves, you can use spinach puree also . It might give slightly darker green shade. For saffron, I thought of using soaked saffron water, but that was also not giving exact colour – it was kind of yellow shade. So I added turmeric powder. I was very excited to slice this bread to see tri colored swirls.

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Isn’t it beautiful!

I loved these tri colored swirls!

No artificial colours used, and the addition of coriander chutney enhanced the taste. So, bread was completely safe to consume. Now I am really encouraged to do some more trials…

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Ingredients :

For green colored dough:

1 cup maida
1 tbsp milk powder
1/2 tsp Instant active yeast
1/2 tsp salt
1/2 tbsp sugar

1 tbsp Oil
4 tbsp Water
3 tbsp Coriander Chutney
4 tbsp Water ( increase or reduce as per requirement)

Important note:

Don’t use cold chutney from the fridge. Add it in the water and heat it till it is slightly warmer than lukewarm but not hot. I heated chutney till it was warm enough and used warm water separately. Cold chutney wouldn’t let the yeast activate.

For yellow colored dough:

1 cup maida
1 tbsp milk powder
1/2 tsp Instant active yeast
1/2 tsp salt
1/2 tbsp sugar
3/4 tsp turmeric powder
1 tbsp oil
6-7 tbsp Water (reduce or increase as per requirement)

Important Note:

Water should be slightly warmer than lukewarm but not hot and rest of the ingredients should be on room temperature.

For white colored dough:

1 cup maida
1 tbsp milk powder
1/2 tsp Instant active yeast
1/2 tsp salt
1/2 tbsp sugar
1 tbsp oil
6-7 tbsp Water (reduce or increase as per requirement)

Important Note:

1. Water should be slightly warmer than lukewarm but not hot and rest of the ingredients should be on room temperature

2. For a few more tips on bread baking you can check this link Basics of baking – bread/buns/rolls (Wheat flour buns with pizza spices-2)

3. As we are kneading three different types of dough, proofing time might vary for each. To avoid that and to get even proofing for all three types of dough follow this…

If you are kneading yellow dough first, don’t cover it with cling film or wet kitchen towel. Keep the dough in the bowl, brush up some oil on top to avoid it drying and leave it on kitchen counter.

Do the same after kneading second type of dough.

After finishing third dough, cover all of them with cling film or wet kitchen towel. Now you will get even proofing for all three types of dough.

Process:

Collect dry ingredients in three different bowls.

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Prepare three different doughs by kneading  and keep them in three different oil greased bowls. Cover them with cling wrap or wet kitchen towel and let them proof till the dough becomes double in size.

In the meantime, oil grease bread tin properly from all sides.

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After proofing, punch the dough gently and roll all three of them one after another.

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Place each rolled dough on top of each other and give it a proper rectangular shape by tapping as per the size of your bread tin.

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Start rolling the dough by keeping it firm.

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Seam the sides tight by pinching them.

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By keeping the seamed side at the bottom, place this log in the bread tin. Brush up the top of the log with oil and let it rise for second proofing.

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Just 10 minutes before second proofing time is getting over, preheat oven at 185 degrees. Give milk wash to the log and bake it for 40-50 minutes or till the time it sounds hollow while tapping the top of the bread. Take out bread from the oven and apply butter on it. Butter will give nice shine and will be helpful in keeping the bread soft.

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Once tin cools down and is comfortable enough to touch, take out the bread and keep it on cooling rack till it cools down completely.

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For better slices, wrap it now with 3-4 layers of cling wrap and keep it in the fridge for 4 – 5 hours. Later, take it out from the fridge, unwrap it, and slice the bread by holding the bread firmly with bread cutting serrated knife.

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You will be proud of yourself!!!

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I would love to hear from you all about this post 😊😊