fbpx

Beetroot Bread

Makes: 2 round Beetroot Breads      Oven: 200 °C / 400 °F
Preparation Time: 1 hour 40 minutes      Baking Time: 25 – 30 minutes

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
10 ml Salt ( 2 tsp )
5 ml Sugar ( 1 tsp )
45 g Margarine ( 3 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
300 ml Lukewarm water ( approx. 1¼ cups )
125 ml Cooked, grated beetroot ( ½ cup ) ( ± 2 beetroots )

Hint

Cook beetroots in the microwave oven, by placing the fresh beetroots in a microwave-proof bowl with 60 ml (1/4 cup) water. Cover with plastic wrap. Pierce the plastic with a sharp knife. Microwave at 100 % power (high) for 3 to 5 minutes. Leave to stand for 2 minutes. Beetroots are sufficiently cooked when soft in the centre. Leave to cool.

Method

  1. Mix all dry ingredients together, then rub the margarine into the flour with the fingertips.
    Add the Anchor Instant Yeast and mix.
  2. Add enough lukewarm water to form a soft dough and knead the dough well until smooth and elastic, about
    5 minutes.
  3. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
  4. Knock the dough down and divide into 2 equal pieces. Work the grated beetroot into one piece of dough, until well distributed.
  5. Divide the white and the red pieces into 2 equal pieces and then work the two colours together for a marbled effect. Do not over-mix.
  6. Shape each piece into a round ball, place onto a greased baking tray and dust with flour. Cut slits on top for a fancy pattern.
  7. Cover with greased plastic and allow to rise in a warm place until double in volume, about 25 – 30 minutes.
  8. Bake in a preheated oven at  200 °C / 400 °F for
    25 – 30 minutes, or until golden brown.
Beetroot Bread