Beetroot Bread

Name: Beetroot Bread
Yield: Makes 1 Loaf
Ingredients: 500 g/1 lb 2 oz/4½ cups unbleached white bread flour; 10 ml/2 tsp salt; 25 g/1 oz/2 tbsp butter; 225 g/8 oz/1½ cups grated raw beetroot; 3 spring onions, chopped; 2 spring onions (scallions), chopped; 170 ml/6 fl oz/¾ cup water; 5 ml/1 tsp easy bake (rapid-rise) dried yeast; 40 g/1½ oz/3 tbsp butter; 5 ml/1 tsp granulated sugar; 7.5 ml/1½ tsp easy bake dried yeast; 600 g/1 lb 5 oz/5¼ cups unbleached white bread flour; 7.5 ml/1½ tsp salt; 15 g/½ oz/1 tbsp butter; 250 g/9 oz/generous 1½ cups grated raw beetroot; 250 ml/9 fl oz/generous 1 cup water; 4 spring onions, chopped; 150 ml/5 fl oz/⅔ cup water; 375 g/13 oz/3¼ cups unbleached white bread flour; 5 ml/1 tsp easy bake dried yeast; 140 g/5 oz/1 cup grated raw beetroot (beets)

Preparation info

Makes
1
Loaf

Difficulty
Easy

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

This spectacular bread takes on the colour of the beetroot juice. It is also flecked with beetroot flesh, which gives the finished loaf a slightly sweet flavour and delightful consistency.

Ingredients

Small

150 ml/5 fl oz/⅔ cup water
140

Bread
Vegetarian

Method

Pour the water into the bread pan. Sprinkle over the grated beetroot. If the instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid mixture and dry ingredients.