Description
This is my first experience in baking bread and not only in the slow cooker. The bread turns out delicious and beautiful. It is the version "tomato-spin at" has a distinct flavor and a different-slightly sour tomato and herbaceous fragrance of spinach. So in one slice of bread mix not only colors, but also the taste. This bread will look great on the holiday table, delighting children and adults. In slow cooker it turns out especially beautiful, as in the upper crust natural colors (tomato and spinach) do not lose brightness of colors. A recipe from the Internet, thanks to Anna Kitaeva.
Ingredients
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Flour
200 г
-
Water
100 мл
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Tomato paste
35 г
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Vegetable oil
15 г
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Sugar
1,5 ч. л.
-
Salt
0,5 ч. л.
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Yeast
0,5 ч. л.
-
Flour
200 г
-
Spinach
100 г
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Water
50 мл
-
Vegetable oil
15 г
-
Sugar
1,5 ч. л.
-
Salt
0,5 ч. л.
-
Yeast
0,5 ч. л.
Cooking
First prepare the spinach dough. Defrost spinach, chop it in the blender, add the vegetable oil, warm water, salt, sugar and again, whisk in a blender.
Mix with flour and yeast and knead dough dough.
Prepare tomato dough. Mix tomato paste with water, salt and sugar.
Pour vegetable oil, add the flour and yeast, knead the dough.
Now we have to put the dough in a warm place for 1 hour to rise, once to do obmenka in 30 minutes.
When the dough is ready, divide each type of dough into 6 equal pieces, roll into a log of them oblong rolls.
Place rolls in oiled bowl multivarki, alternating colors. Enable function"heating" for 15 minutes, then turn off and let the bread fits 30-40 minutes in a closed slow cooker. When bread will increase in volume, turn on the "Baking" for 60 minutes.
After the beep, remove the bread from the pan and put on the rack to cool.
Here is a nice bread turns out when cut.
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