I used vegetables as dye to color the bread. I used carrots and cherry tomatoes for the orange layer, broccoli for the green and left the white uncolored. Though the colors are not visible on the finished bread under the melted cheese they are clearly visible on the slices.
I used the same recipe for this bread as I had for the zopf. The bread turned out soft with a lightly crunchy but very thin crust. It was great on its own but tasted even better with a dab of boursin cheese.
In my house I have never had to sneak in vegetables into anything. Everyone loves vegetables, most of all my daughter. But if you have picky eaters this might be a good way to get the vegetables in.
You will need (for two loaves)
280 gm white whole flour
200 gm all purpose flour
8 gm yeast
2 tsp. salt
1 egg yolk
2 tbsp butter, melted
For the green color
1 small floret broccoli
1/4 cup milk
For the orange color
4 cherry tomatoes
1/4 carrot, shredded
1/4 cup milk
For the white color
1/4 white onion, sliced (optional)
1/3 cup milk
For the wash
1 egg wash
1 1/2 tsp. water
For the topping
1/4 cup sharp cheddar cheese, cut in 1/2 inch pieces
Blend the broccoli with milk and keep aside. Saute the shredded carrot under tender. Cool completely. Blend with cherry tomatoes and milk. Keep aside. Saute the onion until tender and allow to cool completely.
In a large mixing bowl sift the flours. Add the salt and yeast and mix well. Next add the egg yolk and melted butter. Mix well and divide into three bowls by weight. To the first bowl add the ground broccoli. To the second bowl add the ground carrots and tomatoes. To the third add the onions. You could skip the onions if you choose.
Form a soft dough. You should have equal sized dough in green, orange and natural colors. Cover and allow them to rise until double in volume, about an hour.
Divide each of the balls of dough into two by weight. Take one half of the orange on a floured working surface. Flatten with the heel of your palm. Fold over like an envelop and seal with the heel of your palm. Now roll it on the board until you get a long rope. Keep aside and repeat with one green and one natural portion.
Keep the three ropes side by side. Pinch the top and start braiding. Place a piece of cheese between the braid as you go. When done tuck both ends under the braid for a neat finish. Push a piece of cheese over the curves of the braid. Keep aside covered for 20 minutes. Repeat for the remaining three portions.
As the braided dough rises preheat the oven to 425 F. Brush the top with the egg white and water mixture. Bake the loaves for 25-30 minutes. Reduce heat to 375 F and bake another 20-25 minutes. Tent with foil if the top browns too quickly.
Cool on a cooling rack before slicing.
Enjoy its own or with a dab of boursin.