Autumn Leaf Bread
Recipe information
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Cooking:
2 hour 30 min.
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Servings per container:
6
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Source:

Ingredients for - Autumn Leaf Bread

Dough
1. Beet 250 gram
2. Flour 300 gram
3. Sugar 1 Tsp
4. Salt 1 Tsp
5. Soy sauce 1 tbsp
6. Dry yeast 1 Tsp
7. Vegetable oil 1 tbsp
8. Creamy 1 tbsp
Pumpkin dough
1. Pumpkin 160 gram
2. Water 100 Ml
3. Flour 380 gram
4. Sugar 1 Tsp
5. Salt 1 Tsp
6. Soy sauce 1,5 tbsp
7. Dry yeast 1,2 Tsp
8. Vegetable oil 1,5 tbsp
Tomato dough
1. Tomato sauce 100 Ml
2. Water 50 Ml
3. Flour 300 gram
4. Soy sauce 1 tbsp
5. Sugar 1 Tsp
6. Salt 1 Tsp
7. Dry yeast 1 Tsp
8. Vegetable oil 1 tbsp

How to cook deliciously - Autumn Leaf Bread

1. Stage

Do not be afraid of the huge list of ingredients. We will knead all three types of dough in 1 hour. Bake the beets and pumpkin the day before.

1. Stage. Autumn Leaf Bread: Do not be afraid of the huge list of ingredients. We will knead all three types of dough in 1 hour. Bake the beets and pumpkin the day before.

2. Stage

In the bread maker, knead the tomato dough by adding all the ingredients according to the instructions. And here is the finished dough.

1. Stage. Autumn Leaf Bread: In the bread maker, knead the tomato dough by adding all the ingredients according to the instructions. And here is the finished dough.

3. Stage

For the beet dough, the juice must be squeezed out. It is from the baked beets that the color of the finished product will be bright, while the raw juice may produce a gray baked product.

1. Stage. Autumn Leaf Bread: For the beet dough, the juice must be squeezed out. It is from the baked beets that the color of the finished product will be bright, while the raw juice may produce a gray baked product.

4. Stage

Pour the soy sauce into the juice.

1. Stage. Autumn Leaf Bread: Pour the soy sauce into the juice.

5. Stage

Pour in sifted flour, salt, sugar and yeast.

1. Stage. Autumn Leaf Bread: Pour in sifted flour, salt, sugar and yeast.

6. Stage

Knead in a food processor, 5 minutes on medium speed.

1. Stage. Autumn Leaf Bread: Knead in a food processor, 5 minutes on medium speed.

7. Stage

Then pour in vegetable oil and continue kneading for another 5 minutes. Turn out the dough, cover and leave to ferment.

1. Stage. Autumn Leaf Bread: Then pour in vegetable oil and continue kneading for another 5 minutes. Turn out the dough, cover and leave to ferment.

8. Stage

The third is to make the pumpkin dough. Put the liquid ingredients in the mixer bowl, then the dry ingredients. Knead the dough on medium speed for 12 minutes. Also cover and leave to ferment.

1. Stage. Autumn Leaf Bread: The third is to make the pumpkin dough. Put the liquid ingredients in the mixer bowl, then the dry ingredients. Knead the dough on medium speed for 12 minutes. Also cover and leave to ferment.

9. Stage

Take 250g of each dough, divide into 5 pieces, 50g each.

1. Stage. Autumn Leaf Bread: Take 250g of each dough, divide into 5 pieces, 50g each.

10. Stage

Flatten each piece into an oblong oval, connect randomly, overlapping three pieces.

1. Stage. Autumn Leaf Bread: Flatten each piece into an oblong oval, connect randomly, overlapping three pieces.

11. Stage

Make an incision.

1. Stage. Autumn Leaf Bread: Make an incision.

12. Stage

Turn out through the cut, twice. Giving the shape of a petal.

1. Stage. Autumn Leaf Bread: Turn out through the cut, twice. Giving the shape of a petal.

13. Stage

Place on baking paper, joining into a "maple leaf". Make a "sprig" out of the pumpkin dough.

1. Stage. Autumn Leaf Bread: Place on baking paper, joining into a

14. Stage

Leave to proof for 30 minutes.

1. Stage. Autumn Leaf Bread: Leave to proof for 30 minutes.

15. Stage

Preheat the oven. Brush the loaves with cream and bake at 180 degrees for 35 minutes, until "dry. The weight of the finished bread is 670 g.

1. Stage. Autumn Leaf Bread: Preheat the oven. Brush the loaves with cream and bake at 180 degrees for 35 minutes, until