I gave this to my fitness consultant, Tzivia P., to taste. (I often leave “treats” on her spinning bike before class, so she knows to check before she sits!) She is a bread aficionado who has traveled Europe extensively and sampled gourmet breads from all over. She went wild over this bread, remarking how each bite tasted different and incredible. Yes, it’s time consuming to make, but well worth it for that special occasion. It freezes beautifully, too.
Broccoli Dough
10 oz (285 g) frozen broccoli, cooked, drained, and pureed
1 pkg (2 1/4 tsp) active dry yeast
3/4 cup warm water
1 Tbsp + 1 tsp oil
1 tsp salt
3 3/4 cups flour
Tomato Dough
1 pkg (2 1/4 tsp) active dry yeast
1 cup warm water
1 Tbsp + 1 tsp oil
1 tsp salt
1 6-oz (170-g) can tomato sauce
a very generous squirt or 2 of ketchup
3 1/4–3 3/4 cups flour
Egg Wash
1 egg white
1 tsp cold water
For plain dough, in a large bowl, dissolve yeast in warm water. Add oil, salt, and 2 cups flour; beat until smooth. Add enough remaining flour to form a firm dough. Turn onto a lightly floured surface and knead until smooth and elastic, about 6–8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
For broccoli dough, in a large bowl, dissolve yeast in warm water. Add oil, salt, 2 cups flour, and broccoli. Beat until smooth. Add enough remaining flour to form a firm dough. Continue as above for plain dough.
1. For tomato dough, in a large bowl, dissolve yeast in warm water. Add oil, salt, tomato sauce, ketchup, and 2 cups of flour; beat until smooth. Add enough remaining flour to form a firm dough. Continue as above for plain dough.
2. Punch down each dough and divide into two larger pieces and one smaller one. Cover. On a lightly floured surface, roll out one portion of each dough into a rectangle. Place a rectangle of broccoli dough on plain dough; top with tomato dough. Try to get them as even with each other as possible. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam-side down on a greased baking sheet. Repeat with remaining dough. Cover and let rise in a warm place until doubled, about 30 minutes.
3. With a sharp knife, make three shallow diagonal slashes across the top of each loaf. Beat egg white and cold water; brush over loaves. (This gives the bread an incredibly crispy crust.) Bake at 350°F/180°C for approximately 45 minutes or until golden brown. Remove to wire racks to cool. Once the bread is completely cool, slice and freeze.
Note: Bread flour works the best for this recipe. I tried it with 70% whole wheat flour (whole wheat pastry flour), and it came out amazing. If you use this flour, you might want to add dough enhancer as per package instructions.
Serving tip: Top with cream cheese or white (quark) cheese of your choice and grilled sweet red peppers, olives, cherry tomatoes, or other veggies.
This recipe originally appeared in Mishpacha Magazine.
