Beetroot Bread

Recipe from: 6/29/2006 12:00:00 AM

Ingredients 5
Servings 1


Serving Change
  • 15
    fresh yeast or 8 ml active dry yeast
  • 250
    lukewarm water
  • 625
    (350 g) white bread flour
  • 6
  • 100
    roughly chopped cooked beetroot



Mix the yeast with 125 ml of the water and leave for 5-10 minutes or until it begins to froth. Combine the flour and salt in a mixing bowl and stir in the beetroot.

Make a well in the centre of the flour mixture and add the yeast mixture. Mix the flour and yeast mixture, working from the sides.

Gradually add enough of the remaining water to make a soft, sticky dough. Knead for about 10 minutes or until smooth and elastic. Cover and leave in a warm place to rise for 30 minutes.

Knock back gently and divide the dough into 2 large or 8 small pieces. Gently shape the pieces into balls and leave to rest for 5 minutes. Shape the dough as desired and score the top of each loaf.

Put the loaves on a greased baking sheet and leave to rise for 20-30 minutes. Preheat the oven to 180°C and bake for 10 minutes. Reduce the heat to 150°C and bake for another 20-30 minutes.

Leave to cool on a wire rack.
Makes 2 large or 8 small loaves


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