Neapolitan tricolor bread

Ingredients:

• 2 and 3/4 cups of premium flour, plus extra for working with the dough
• 2 tablespoons of sugar
• 2.5 tsp coarse salt
• 1 and 1/4 teaspoons active dry yeast (about half a 7g packet)
• 0.5 cups whole milk
• 4 large eggs
• 140g unsalted butter, room temperature, diced, plus extra for greasing the pan and cling film
• 1 packet (35 g) of freeze-dried strawberries
• 2 tbsp. dark unsweetened cocoa powder
• 2 tsp vanilla paste
• Pink gel food coloring, for strawberry dough

Preparation:

1. In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, salt, and yeast and mix on low speed. Add the milk and 3 eggs and mix on low speed until smooth. Increase the mixer speed to medium-high and mix until the dough begins to pull away from the sides of the bowl, about 5 minutes.
2. Reduce the speed to medium and begin adding a few cubes of butter at a time, waiting until fully incorporated before adding the next batch. Knead the dough for 7-10 minutes. Increase the mixer speed to medium-high and continue mixing until the dough is glossy and slightly elastic, but not sticky, another 7-10 minutes.
3. Meanwhile, bring 1/4 cup water to a boil. Place the freeze-dried strawberries in a spice grinder and pulse until finely ground (you should have less than 1/2 cup). Transfer the strawberry powder to a small bowl, add 7 teaspoons boiling water, and stir until it forms a paste (the texture should be similar to thick, sticky peanut butter).
4. In another small bowl, combine cocoa powder with 5 teaspoons boiling water.
5. Divide the dough into 3 portions. Return one portion of the dough to the mixer bowl, adding the vanilla extract. Knead the dough with a dough hook on medium speed until smooth but not sticky, 3-5 minutes. Transfer to a small bowl.
6. Place another portion of the dough in the bowl of a stand mixer along with the strawberry paste and a few drops of food coloring. Mix on medium speed, adding more food coloring as needed to achieve the desired color, until the dough is combined and smooth, about 7 minutes. Transfer to a separate small bowl. Wipe out the bowl of the stand mixer and the dough hook.
7. Place the last portion of dough into the bowl of a stand mixer along with the chocolate spread. Mix on medium speed until the dough is smooth, about 6 minutes. Transfer to a third small bowl.
8. Cover each bowl of dough with plastic wrap and let the dough rest in the refrigerator for at least 8 hours and up to 12 hours.
   
   
   Note
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods..
9. For assemblyRoll out three pieces of chilled dough on separate sheets of parchment, dusting with flour as needed, to form three 22 x 12 cm rectangles. Stack the dough layers on top of each other: chocolate, vanilla, and finally strawberry. Roll out the stack of dough into a 42.5 x 20 cm rectangle, turning the stack occasionally to keep the layers even, and be sure to align the ends (this will help all the layers stick together and bake evenly). Place the stack with the chocolate layer down and roll it up along the short side into a tight log.
10. Generously grease a 9 x 5-inch (22 x 12.5 cm) nonstick loaf pan and place the dough roll inside, seam-side down. Generously grease a piece of plastic wrap large enough to cover the pan and place it loosely, buttered side down, over the pan. Let the dough rise in a warm place until it reaches 1 inch (2.5 cm) above the rim of the pan, about 3 hours.
11. Position a rack in the middle of the oven and preheat the oven to 175°C.
    
    In a small bowl, whisk the remaining 1 egg with 1 tablespoon of water. Brush the top of the dough with the beaten egg. Bake, rotating the pan halfway through, until the bread is golden brown and an instant-read thermometer inserted into the center reads 185°F (88°C), 35-40 minutes.
12. Transfer the bread to a wire rack and let cool for 5 minutes. Then, run a knife around the edges of the loaf to loosen it from the sides of the pan. Remove the loaf from the pan and let it cool completely on the rack, crust side up.