Broccoli Tomato Bread

In a large bowl, dissolve yeast in warm water. Add oil, salt, and two cups flour; beat until smooth. Add enough remaining flour to form a firm dough.

Turn onto a lightly floured surface and knead until smooth and elastic, about six to eight minutes. Place in a greased bowl, turning once to grease top. 

Cover and refrigerate overnight.

In a large bowl, dissolve yeast in warm water. Add oil, salt, two cups flour, and broccoli. Beat until smooth. Add enough remaining flour to form a firm dough. Continue as above for plain dough.

In a large bowl, dissolve yeast in warm water. Add oil, salt, tomato sauce, ketchup, and two cups of flour; beat until smooth. Add enough remaining flour to form a firm dough. Continue as above for plain dough.

Preheat to 350 degrees Fahrenheit (180 degrees Celsius).

Punch down each dough and divide into two larger pieces and one smaller one. Cover. 

On a lightly floured surface, roll out one portion of each dough into a rectangle. Place a rectangle of broccoli dough on plain dough; top with tomato dough. Try to get them as even with each other as possible. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam-side down on a greased baking sheet. Repeat with remaining dough. Cover and let rise in a warm place until doubled, about 30 minutes.

With a sharp knife, make three shallow diagonal slashes across the top of each loaf. Beat egg white and cold water; brush over loaves. (This gives the bread an incredibly crispy crust.) 

Bake for approximately 45 minutes or until golden brown. Remove to wire racks to cool. Once the bread is completely cool, slice and freeze.