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    Home » Recipes » Breads

    Tri-Colour Bread Braid

    Published: Feb 1, 2021

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

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    Basil, Roasted Red Pepper, and Asiago Bread Braid - This tri-colour bread braid is easier to make than you might think - and full of flavour!

    Originally posted January 20, 2015, Updated 2/1/2021

    A large round loaf of a tri-colour braid bread. The breads are green/basil, tan/asiago, and red/roasted red pepper.

    Late last week, the forecast for the weekend was looking great, so we decided to drop everything and catch up on some photo shoots.

    I had a few costume commissions I hadn't had pro shots of yet, so we picked two locations and contacted everyone who had costumes suitable to them: one superheroes set, and one wintery location.

    It was a bunch of work to organize people, logistics, model releases, etc.. but the results were fantastic - I have some preview pics up on my Facebook page, here.

    ANYWAY.

    I have a "family discount" with my fabulously talented husband when it comes to his photography.

    This time, he asked to be paid in homemade bread. Bread that I can't have, due to my gluten issues... so he's been deprived of it for a while.

    A large round loaf of a tri-colour bread braid. The breads are green/basil, tan/asiago, and red/roasted red pepper.

    Tri-Colour Braid Bread

    I decided to create a very special bread recipe just for him, utilizing a few of his favourite flavours... all done up in a visually stunning way: As a Basil, Roasted Red Pepper, and Asiago Bread Braid.

    I made three different batches of dough, rolled, braided, and coiled them.. and it was a HUGE hit.

    The technique used for rolling the dough before braiding it results in almost a "pull apart bread", and the garlic butter adds a great, complimentary flavour to all three doughs.

    A 3 part compilation image showing the steps to roll and braid this bread, as described in the recipe card.

    It's a bit of effort and makes a ton of bread - 4 decent sized loaves! - but trust me when I say that it's not hard to find some friends who are excited to take a loaf off your hands!

    This is totally worth the effort. This makes a soft, flavourful, and gorgeous bread... and with the red, white, and green colouring, it would be a pretty addition to any holiday table!

    Excuse the crappy in-progress photography. I had to take cell phone pics, as my photographer was busy building my kitchen 🙂

    A large round loaf of a tri-colour braid bread. The breads are green/basil, tan/asiago, and red/roasted red pepper.

    More “Capital B” Baking Recipes

    Does the smell of yeast proofing just make you happy? Oh, I love the smell of it. Anyway, if you’re looking for more excuses to bake something that involves waiting for rise times, here are a few more recipes!

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    A close up view of a loaf of a tri-colour braid bread. The breads are green/basil, tan/asiago, and red/roasted red pepper.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    A close up view of a slice of loaf of a tri-colour bread braid. The breads are green/basil, tan/asiago, and red/roasted red pepper.

    A large round loaf of a tri-colour bread braid. The breads are green/basil, tan/asiago, and red/roasted red pepper.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 3 votes

    Basil, Roasted Red Pepper, and Asiago Bread Braid

    This tri-coloured bread braid is much easier to make than you might think - and full of flavour!
    Prep Time30 minutes mins
    Cook Time35 minutes mins
    Rising time1 hour hr 40 minutes mins
    Total Time2 hours hrs 45 minutes mins
    Course: Appetizer, Bread, Snack
    Cuisine: Italian
    Servings: 4 Loaves
    Calories: 2435kcal
    Author: Marie Porter

    Ingredients

    Asiago Dough

    • 1 ⅓ cup Warm Water
    • 2 tablespoon Honey
    • 2 tablespoon Active Dry Yeast
    • 4 cups All-Purpose Flour
    • 1 cup Finely shredded Asiago cheese
    • ⅓ cup + 1 tablespoon Olive Oil

    Basil Dough

    • 1 ¼ cup Warm water
    • 2 tablespoon Honey
    • ½ teaspoon Salt
    • 2 tablespoon Active Dry Yeast
    • ⅓ cup + 1 tablespoon Olive Oil
    • 1 cup Packed Fresh Basil Leaves
    • 4 cups All-Purpose Flour

    Roasted Red Pepper Dough

    • 1 cup Warm water
    • 2 tablespoon Honey
    • ½ teaspoon Salt
    • 2 tablespoon Active Dry Yeast
    • 4 cups All-Purpose Flour
    • 3 tablespoon Olive Oil Divided
    • ½ cup Pureed Roasted Red Peppers

    Assembly

    • 1 cup Butter
    • 1 tablespoon Pressed, Minced, or Pureed Garlic

    Instructions

    Asiago Dough

    • Add honey to warm water, stir till well blended. Add yeast and stir again. Allow to sit (somewhere warm!) for 10 minutes.
    • In the bowl of a stand mixer fitted with a dough hook, combine flour, cheese, ⅓ cup olive oil, and foamy yeast mixture. Mix on low speed till well blended, then turn speed up a bit and let it “lazy knead” for 5 minutes or so. Dough should ball easily – if it’s too wet, add a bit of flour. If it’s too dry, add a bit more water.
    • Put 1 tablespoon olive oil into a large bowl, add dough, flip over to coat. cover with plastic wrap and allow to rise in a warm place for one hour.

    Basil Dough

    • Add honey and salt to warm water, stir till well blended. Add yeast and stir again. Allow to sit (somewhere warm!) for 10 minutes.
    • While yeast is hydrating, combine ⅓ cup olive oil and the basil leaves in a food processor or blended, blitz until smooth.
    • In the bowl of a stand mixer fitted with a dough hook, combine flour, basil olive oil, and foamy yeast mixture. Mix on low speed till well blended, then turn speed up a bit and let it “lazy knead” for 5 minutes or so. Dough should ball easily – if it’s too wet, add a bit of flour. If it’s too dry, add a bit more water.
    • Put 1 tablespoon olive oil into a large bowl, add dough, flip over to coat. cover with plastic wrap and allow to rise in a warm place for one hour.

    Roasted Red Pepper Dough

    • Add honey and salt to warm water, stir till well blended. Add yeast and stir again. Allow to sit (somewhere warm!) for 10 minutes.
    • In the bowl of a stand mixer fitted with a dough hook, combine flour, 2 tablespoon olive oil, red pepper puree, and foamy yeast mixture. Mix on low speed till well blended, then turn speed up a bit and let it “lazy knead” for 5 minutes or so. Dough should ball easily – if it’s too wet, add a bit of flour. If it’s too dry, add a bit more water.
    • Put 1 tablespoon olive oil into a large bowl, add dough, flip over to coat. cover with plastic wrap and allow to rise in a warm place for one hour.

    Assembly

    • Put butter and garlic in a microwave safe cup or bowl. Heat until just melted.
    • Gently knead each of the doughs to deflate slightly, divide each into two equal sized balls. Work with one set of 3 different doughs, while leaving the other set covered with plastic wrap.
    • Roll one dough ball out to about 12″ x 15″ rectangle – I like to do this on a large piece of parchment paper. Brush with melted garlic butter, leaving a 1″ border unbuttered.
    • Roll one long side towards the other long side, taking care to keep it tightly rolled, and not just slidding in the butter as you go. Repeat with other two doughs in the set.
    • Use a sharp knife to cut each long in half, lengthwise. Be careful in handling – each ½ log consists of concentric semi-circles of dough now, and can be prone to sliding around. Also, be careful not to stretch them out of shape.
    • Working with one strip of each colour, secure the three strips together at one end and carefully braid them, taking care to have the cut sides facing up the whole way. Pinch strips together at the end.
    • Gently coil braid into a round loaf – I like to tuck the start of the coil under itself, to elevate the middle of the loaf a bit. Tuck the end of the coil under the load to secure.
    • Repeat braiding with rest of cut rolls, starting on a new piece of parchment.
    • Repeat rolling, buttering, cutting, braiding, and coiling on second set of dough, having each loaf on its own piece of parchment paper.
    • VERY LOOSELY cover each with plastic wrap. Start timing 30 minutes, preheat oven to 375 F.
    • Transfer each sheet of parchment / loaf to its own baking sheet. Don’t remove loaves from parchment!
    • Melt remaining garlic butter, gently brush over each loaf.
    • One or two loaves at a time, bake for about 35 minutes, or until golden brown.

    Notes

    Note: Nutritional info provided is calculated per loaf.

    Nutrition

    Calories: 2435kcal | Carbohydrates: 320g | Protein: 56g | Fat: 104g | Saturated Fat: 40g | Cholesterol: 139mg | Sodium: 1417mg | Potassium: 610mg | Fiber: 15g | Sugar: 27g | Vitamin A: 1613IU | Calcium: 366mg | Iron: 18mg

    A large round loaf of a tri-colour bread braid. The breads are green/basil, tan/asiago, and red/roasted red pepper.

    A close up view of a loaf of a tri-colour braid bread. The breads are green/basil, tan/asiago, and red/roasted red pepper.

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    Reader Interactions

    Comments

    1. Michael Porter

      January 20, 2015 at 11:11 am

      5 stars
      This bread is great! Every piece I take I find myself saying "Ooooh, I like THIS flavor the BEST!" Then I cycle through the flavors over and over, each one being the "best" as I eat it. The three flavor thing is really fun, and it looks really cool too.

      Reply
    2. Rachel

      January 20, 2016 at 9:31 am

      If anyone can figure out how to make a great chewy flavorful Gluten Free bread, it will be you. I'm desperately waiting, since good chewy braided challah is still the one thing I can't master. Please?

      Reply
      • Marie Porter

        January 20, 2016 at 11:38 am

        Working on it! I'm really picky about what I'll put out there, and one of my requirements is that it has to have a good texture at room temperature - very difficult!

        Reply
    5 from 3 votes (1 rating without comment)

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