Pane tricolore

1 cup of white beer

1 table spoon of fresh bread yeast

 2 table spoon of sugar

1 table spoon of salt

3 to 4 cups of flour

1/2 cup of olive oil

1 table spoon of spicy paprika
2 table spoons of pesto

Step 1:

In a big bowl add the yeast and sugar. Let the sugar to dissolve the fresh yeast.  

Add the beer, the flour and the salt.

Step 2:

Getting it together

Mix until it's stodgy, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water/beer, so feel free to adjust.)

Step 3: kneading!

This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough. When you have an elastic texture add the olive oil divide the dough in three pieces and in two of the pieces add the paprika and the pesto, then gently and make the baguettes.

Step 4: Breeding
Breed the bread and let rise for about two hours!

Step 5: cooking your bread

Preheat the oven to 180°C/350°F/gas 4. Don't slam the door or you'll lose the air that you need. Bake for 25-30 minutes or until cooked and golden brown. You can tell if it's cooked by tapping its bottom – if it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for at least 30 minutes.