Easter Casatiello Bread By Vera Fourie
For The White Dough: For The Green Dough:
Place three of the five cups of flour, salt, pepper, and yeast into a bowl, add half the warm water and start kneading the flour using your hands. Pour the water as you go along, and then add the egg and the other two cups of flour and knead through thoroughly until the dough is smooth and pliable. Cover the dough and set aside to rise for 30 minutes.
First cook the spinach and basil leaves in a pan with little bit of water. Let it cool, drain it in a colander and press out any additional water with your hands. Puree in a blender, then prepare the dough as per the above direction, but without the egg, which will be replaced by pureed spinach mass. Mix with other ingredients and let the dough rise for 30 minutes.
For The White Dough:
For The Green Dough:
At this point, knead the two doughs separately down completely, adding the oil slowly. Do not mix the two doughs. Place them separately on a floured surface and knead the white dough into a long sausage. With the green dough, flatten it with your hands and place the pieces of provolone cheese and cocktail tomatoes on top. You can add salami or chorizo sausage and olives if you like. Now roll the green dough up until you have a sausage. Cover the two bread-dough sausages and let them rise for at least another two hours in a dry, warm place. Now, weave the two bread colours together and bake in a warm oven for one hour at 180ºC until golden brown.
Delicious, delicious, delicious!