Rainbow Pancarrè

Preparation

1. Dissolve yeast in barely warm milk and water, then add sugar.
2. Place the flour in the bowl of the planetary mixer, add the liquids, oil and knead with K hook. When ingredients begin to combine, add salt and knead dough well with hook hook until elastic dough forms (takes about 5 minutes).
3. Divide thedough into 4 parts and add about 6 g of powdered dye dissolved in about 1 tablespoon of water to each ball, so as to obtain 4 different-colored balls.
4. Let the buns rise well covered with plastic wrap in a dry, warm place until doubled in size. To help rise, place the buns in the oven with the light on, preheated to 50° and then turned off.
5. Take the loaves, deflate them slightly and divide each color into 3 parts so you get 12 loaves.
6. Line a 28cm round cake mold with baking paper. Alternate the 12 strands in the mold, alternating colors: this will result in 3 layers, each consisting of 4 colors in staggered positions.
7. Let rise for a second time by covering the mold with a damp cloth, before informing the bread should have formed a nice puffy dome.
8. Brush with a little milk, cover with aluminum foil without adhering it to the dough but leaving some space, and bake in a preheated oven, static function at 190° for about 40 minutes.
9. In the last 10 minutes, remove the aluminum.
10. Before baking, do the toothpick test. Take out of the oven and cover with a damp cloth. Slice when the bacon is well chilled.

Thanks to Enrica of Chiarapassion for the recipe.