Try this Beetroot bread recipe, or contribute your own.
Suggest a better descriptionIngredients:
Method:
Mix the flour, instant yeast, sugar and milk powder in a bowl.
Skin 2 medium sized deep couloured beetroot, scrape/cut into small pieces and cook adding 1 cup water. We want a dry perfectly cooked beetroot mix (the added water should be absorbed /evaporated). Let it cool well. Then puree it in a blender.
Add the fine beetroot puree into a large mixing bowl. (You can add few finely chopped pieces too).
Start adding the flour mix, a cup at a time, mixing well with a silicon or plastic scraper (if you do not have a scraper, mix with hand), till you get very wet dough, which starts pulling off from the side of the bowl. (You may add few more Table spoons of flour or water, as per the water content of the beetroot you used. Adjust accordingly.)
Add salt and butter little at a time to the mix and keep kneading.
Transfer this to a lightly floured work table, knead gently for 10 minutes (stretch and pull), adding little flour at a time (if required only), till you get a very loose, but not sticky dough. (The dough may seem very sticky, but after the above kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard)
Place the dough in a lightly greased bowl. Grease the dough also.
Cover it, with a wet cloth and let it rise at room temperature (preferably warm place) until it’s doubled in size, 1 to 2 hours.
Gently deflate the dough, to shape the bread loaf, take the dough and just spread into a rectangular shape with a rolling pin. Roll up tightly into a log. Place the bread dough in lightly greased loaf pan with the seam area at bottom.
Cover with a wet cloth, and let the dough rise for 45 to 60 minutes (preferably warm place), till it has doubled.
15 Minutes before the bake, pre heat the oven at 200 C.
Just before baking, brush the loaf with little milk or melted butter or egg wash.
Bake in a preheated oven at 200 C, for 40 to 45 minutes for the bread loaf. Remove the bread from the oven, and turn it out onto a rack to cool.
When completely cooled, wrap in plastic, and store at room temperature. Slice the loaf only after cooling.
Happy bread making..
Note 1: Water required may vary, as per the type of beetroots. Please feel free to add more water of flour, as required.
Note 2: Baking time could vary from different ovens.
Note 3: The dough may seem very sticky, but after kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard)
Note 4: This is not an easy recipe for beginners.
Note 5: If the crown of the loaf is getting too much browned, cover with a baking sheet after 25 to 30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (0g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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