Butterfly pea flower tea makes for a vibrant, festive and delicious yeast bread.
Course Bread
Cuisine Artisan Breads
Prep Time 1 hourhour20 minutesminutes
Cook Time 20 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 2Loaves
Equipment
Saucepan for steeping tea
2 Large bowls and tea towels
Ingredients
White Dough
2tspInstant Yeast
1tbspSugar
3-4cupsAll Purpose Flour more for dusting and shaping
1 1/2cupsWater lukewarm
1tbspSalt
Purple Dough
2tspInstant Yeast
1tbspSugar
3-4cupsAll Purpose Flour
1/4cupGrated Pecorino cheese
1 1/2cupsWaterlukewarm
1tbspButterfly Pea Flower Tea
Egg wash - 1 egg mixed with 1 tbsp water
1tbspOilor enough to oil both bowls when rising
Instructions
Purple Dough - Pour 1/2 cup of boiling water in a bowl along with the Butterfly Pea flower tea petals. Allow to steep while making the white dough.
White Dough - Pour water in a bowl. Sprinkle yeast and sugar on top. Let sit 5 minutes to form a foam.
Sprinkle salt and add a little flour. Stir. Slowly add flour and stir until it becomes difficult to stir. Now it’s time to get a little messy. With your hands, begin to press added flour into the dough, add more flour, and keep pressing and folding, adding flour until it forms a lovely plump ball.
In a clean bowl, pour a little oil to glaze the bowl. Place dough ball in the oiled bowl, cover and let it sit in a warm (not hot) place to rise. It will rise in about one hour.
Purple Dough - Skim the flower petals out from the bowl, pour the remaining 1 cup of room temperature water into the bowl. Sprinkle yeast and sugar on top. Let sit 5 minutes to form a foam.
Sprinkle in the salt, pecorino cheese and add a little flour. Stir. Slowly add flour and stir until it becomes difficult to stir. With your hands, begin to press added flour into the dough, add more flour, and keep pressing and folding, adding flour until it forms a lovely plump ball.
Both Dough. Lightly oil two separate bowls and place the dough balls in each bowl. Cover and allow to rise in a warm, not hot, place until double in size, about an hour.
Preheat oven to 400. Place parchment paper on a baking sheet. Sprinkle flour on a counter top or work surface.
Take one risen dough, sprinkle flour on top, punch it down, transfer it to the floured countertop and roll it into a long log. *Other shape options, see notes
Take the other dough out and repeat doing the same.
Lay the two long logs of dough side by side, pinch the ends together at one end, and begin to wrap the two around each other. Either bring together into a circle of twisted dough or leave in a long log of twisted dough.
Place the dough on the parchment paper lines baking sheet, brush with egg wash and allow to rest 30 minutes.
Bake until the bread is firm on the outside, about 20 - 25 minutes. Cool and Serve.
Video
Notes
For a finished loaf, as I have here, roll out each dough to a large rectangle, place one on top of the other, make 3-inch cuts along one end (looking almost like frayed edges), roll the uncut edge all the way to the cut edge. Place on a baking sheet to bake. The cut edges gives an unusual finished look.