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Photo of Braided Beet Swirl Bread by Namita Tiwari at BetterButter
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Braided Beet Swirl Bread

Aug-12-2015
Namita Tiwari
0 minutes
Prep Time
120 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Braided Beet Swirl Bread RECIPE

With the goodness of beets, this colourful bread is as appealing to the palate as it is to the eyes

Recipe Tags

  • Egg-free
  • Everyday
  • Baking
  • Breakfast and Brunch
  • Vegan

Ingredients Serving: 4

  1. Beet Dough
  2. 2 cups all-purpose flour
  3. 1 and ½ teaspoon instant dry yeast
  4. ¾ teaspoon salt
  5. 1 tablespoon olive oil
  6. ½ tablespoon sugar and ½ cup beet puree (boiled and pureed beets)
  7. Plain Dough - 1 cup all-purpose flour
  8. ¾ teaspoon instant dry yeast
  9. ½ teaspoon salt
  10. ½ tablespoon olive oil
  11. ½ tablespoon sugar
  12. ½ cup warm water

Instructions

  1. 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.
  2. 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.
  3. Shaping the braided loaf Punch plain dough and knead for 2 minutes. Roll it into a rope about 13 cm long.
  4. Punch beet dough and knead for 2 minutes. With a sharp knife, cut dough into two equal parts.
  5. Roll each part into two 13 cm long ropes.
  6. 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.
  7. 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.

Reviews (3)  

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Anushka Basantani
Jul-01-2016
Anushka Basantani   Jul-01-2016

This looks fantastic! Would love to try this at home :D

Maneesha Jain
Jun-19-2016
Maneesha Jain   Jun-19-2016

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