Name: Beet Bread recipe by Namita Tiwari at BetterButter
Prep time: 90 min
Cook time: 25 min
Total time: 115 min
Yield: 8
Ingredients: 3 cups all purpose flour; 1 cup grated beet root (raw); 1 tablespoon canola oil / olive 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)

ABOUT Beet Bread RECIPE

Loved adding adding some autumnal colours to our bread. Fresh batch of beets arrived today and we added them to our bread. The bread looked spectacular speckled with beet shreds.

Ingredients Serving: 8

3 cups all purpose flour
1 cup grated beet root (raw)
1 tablespoon canola oil / olive 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)

Instructions

Add sugar to warm water.
Mix flour, salt, yeast and oil till well combined.
Squeeze out excess juice from the grated beets. Add to the flour and mix well.
Add warm water and knead. Knead for 8 to 10 minutes to get a 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 side down.
Cover and leave to rise in warm place for an hour or till doubled in size.
Bake in a preheated 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.
Slice when cold

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