Braided Beet Swirl Bread

Method for Beet Dough Whisk together first four ingredients. Add sugar to beet puree and mix till sugar dissolves. Add this to flour mix. Knead till the dough comes together. Add some warm water if it feels dry. Knead for 6 to 8 minutes till soft and elastic. Transfer dough to an oiled bowl. Turn around the dough so that it is coated with oil. Cover and keep in a warm place till it becomes double in size.

Method for Plain Dough Whisk together first four ingredients. Add sugar to water and mix till sugar dissolves. Add this to flour mix. Knead till the dough comes together. Add some warm water if it feels dry. Knead for 6 to 8 minutes till soft and elastic. Transfer dough to an oiled bowl. Turn around the dough so that it is coated with oil. Cover and keep in a warm place till it becomes double in size.

Shaping the braided loaf Punch plain dough and knead for 2 minutes. Roll it into a rope about 13 cm long.

Punch beet dough and knead for 2 minutes. With a sharp knife, cut dough into two equal parts.

Roll each part into two 13 cm long ropes.

Keep the three ropes together. Bring the ends together, pinch and tuck in. Now braid the ropes tightly. Pinch the ends and tuck in. Grease one 8 x 4 inch loaf pan. Place the braid in the pan. Cover and keep in a warm place for one hour or till it doubles in size.

Bake in a preheated oven at 190 degrees C for 35 – 40 minutes or till the loaf turns golden from top and the bottom sounds hollow when tapped. Tent with a foil if the top turns brown early. Remove from oven. Remove from pan after 5 to 7 minutes.