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Rainbow Bread

Rainbow Bread

Rainbow Bread made with just a few ingredients, topped with sugar icing and rainbow sprinkles is perfect for sweet sandwiches.
Course Dessert
Cuisine American
Keyword Rainbow Bread
Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Servings 10 servings
Calories 320kcal
Author Catalina Castravet


  • 1 package 7 grams Dry Active Yeast
  • 2 1/6 cups warm water
  • 5 1/2 cups flour
  • 1 tablespoon sugar
  • 1 1/2 tablespoons salt
  • 6 gel food colors of choice
  • 1 egg beaten


  • 1 cup confectioner's sugar
  • 3-4 tablespoons heavy cream or milk
  • sprinkles


  • In a large bowl mix salt and flour and set aside.
  • Add water to a medium bowl, stir in sugar until dissolved and add yeast, let the mixture sit for 5-7 minutes for the yeast to bloom.
  • Give the yeast mixture a stir and add it to the flour mixture, knead by hand or using a mixer. The dough will be a little sticky, but it should come off the walls of the bowl. If its still very, very sticky add 1/2 cup of flour. Knead until all flour is well combined, about 7-10 minutes. Cover the dough with a dry, clean kitchen towel, put it in a warm place and let it rise for 1-2 hours.
  • To speed this process, I usually turn the oven to 300F and place the bowl on top of the stove or close to the stove, since its warmer.
  • Once the dough tripled in size, divide it in 6 balls. One by one take each dough ball, add it to a medium mixer bowl, add in the food gel color of choice and mix until combined, for 1 minute, using the paddle attachment. Knead by hand to make sure the color gets distributed evenly.
  • My recommendation is to wear latex gloves, so you don't get food coloring on your hands, also, use a lot of gel food color, not just a few drops, I used 1/2 teaspoon for each dough ball, sometimes more. Check the color you get and add more if needed. The color will intensify and distribute better after the second round of rest.
  • Place colored dough ball in a soup bowl on top of the warm stove and cover with a towel.
  • Wash your hands (covered with gloves) and wash the mixer bowl and paddle attachment.
  • Repeat with the remaining dough balls, coloring each in a different color, place each one in a separate soup bowl over the warm stove (warm from the oven) and cover with a dry towel. Let the dough balls rest and rise for 1 hour to 1 1/2 hours.
  • Spray a loaf pan with baking spray, take each dough ball, press it with your hands and shape it into a rectangular, doesn't have to be perfect. Stack them in the color order that you want, starting with the first rectangular pressed on the loaf pan side, and adding the rest.
  • Place loaf pan on the warm stove and cover with a clean, dry towel, let the dough rest and rise for 1-1 1/2 hours.
  • Increase oven temperature to 350F.
  • Cover the top of the bread with the egg wash, or if you want to keep it vegan, use a little oil, bake for 45-60 minutes, until a toothpick inserted in the middle of the bread comes out clean.
  • Remove from oven and let it cool in the pan for 30 minutes, before transferring to a wire rack.
  • Once the bread is completely cooled, make the icing by mixing sugar and cream until you achieve a pourable consistency; add the cream 1 tablespoon at a time. Pour over the bread, spread with a spoon and top with sprinkles.
  • Serve!


Calories: 320kcal | Carbohydrates: 67g | Protein: 8g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 16mg | Sodium: 1059mg | Potassium: 91mg | Fiber: 1g | Sugar: 13g | Vitamin A: 30IU | Calcium: 19mg | Iron: 3.3mg