BEET BREAD

My love for beets and passion for baking bread resulted in Beet bread. I was mulling over incorporating beets in bread since long. Yesterday when our vendor got us fresh crisp beets, we got down to baking my “dream bread”. The beets were grated, flour measured, yeast sprinkled, oil added and with a balance of sugar and salt and the bright pink dough was all set to rise into a perfect loaf.

Beet bread a strong flavour of beets.

Studded with bright red shreds of beets, it toasts perfectly and tastes heavenly with honey, peanut butter or plain butter.

BEET BREAD

Ingredients

3 cups all purpose flour

1 cup grated beet root (raw)

1 tablespoon canola oil (any neutral oil will do)

2 teaspoons sugar

1 ½ teaspoons  instant yeast (also known as rapid rise yeast)

½ teaspoon salt

1 cup warm water for kneading (quantity of water can vary according to need)

Method

Add sugar to warm water.

Mix flour, salt, yeast and oil till well combined.

Add grated beet to the flour and mix well.

Add warm water and knead. Knead for 8 to 10 minutes to get soft smooth dough. By now the dough will become a bright pink due to the beets.

Transfer the dough to an oiled bowl, cover and leave for 10 minutes.

Knead again for five minutes.

Roll the dough into a rectangle. Beginning at short end, roll up tightly.

Pinch seams and ends to seal. Place the loaf in the greased loaf tin ( 8 inch x 3 1/2 inch ) with seam sides down.

Cover and leave to rise in warm place for an hour or till doubled in size.

Bake in a pre heated oven at 190 degrees C for 20 to 25 minutes or till the top turns golden and bottom sounds hollow when tapped.

Remove from the oven and transfer to the rack to cool.

Sending to the food event YEASTSPOTTING