Mix water with sugar, oil and yeast. Cover the bowl for few minutes.
Once the yeast starts to froth, you can start kneading the dough.
Take flour in a large mixing bowl. Add salt and mix.
Add the liquid mixture and knead a semi soft dough.
Take the dough onto a clean kitchen counter.
Knead it for 8-10 minutes to make it elastic.
Divide into 2 equal parts and then divide one half into 2 more halves.
I have chopped the berries in halves.
Colour the bigger part in red. One small part in green and leave the other small part as is.
Keep in lightly greased bowls. Cover with samp cloth for 45 minutes or 1 hour for the dough balls to double.
Once doubled in size, divide them in halves.
Generously grease two, 6 inch cake tins.
Slightly grease the counter and roll white dough like a puri, place red ball in centre.
Now bring together the white dough. Pinch and seal.
Roll out the green dough into discs, place the prepared ball in it, wrap and bring together. Pinch and seal.
Place both balls in the tin, apply some oil on the top of the dough. Cover and let it rise for 45 minutes.
Preheat oven at 200°C, 15 minutes before the rising time is over. Place in the middle rack and bake.
Bake for 20 minutes.
Remove from the oven, apply butter on the surface of both the breads.
Once the tins are little cooled, tilt the bread and place over a wire rack and let them cool completely.
Once cooled, slice the bread using a serrated knife. I made 4 even cuts across to get these beautiful slices.
Serve your guests with cream cheese or any spread that you like.
