Beet Bread #BreadBakers

This gorgeous bread tastes just as good as it looks.  It is perfect with a bowl of soup or for use when making a sandwich.  

Welcome to Bread Bakers......

Happy New Year! We are starting this year’s events with a colorful beginning. Our theme for this month is “Naturally Colored Breads” and Radha of Magical Ingredients is our host.

 #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.  We take turns hosting each month and choosing the theme/ingredient.

Let's see what colorful treats everyone baked up today......

• Magical Ingredients: Matcha and Strawberry Cream Melonpan 
• Karen's Kitchen Stories: Panini al Pomodoro 
• Palatable Pastime: Cranberry Cherry Raisin Bread 
• Food Lust People Love: Natural Rainbow Challah 
• A Messy Kitchen: Turmeric Sourdough 
• Sneha's Recipe: Beetroot Pinwheel Paratha 
• Ambrosia: Turmeric Milk Bread 
• Zesty South Indian Kitchen : Spinanch Monetary Jack sourdough bread 
• Passion Kneaded: Callaloo Bread 
• A Messy Kitchen: Purple Sweet Potato Pepita Swirl Bread 
• A Day in the Life on the Farm: Beet Bread

Adding grated, fresh beets to this bread turns the dough a beautiful pink, with cranberry flecks.  Once it is a soft dough, form into a ball and let rise.

When it is doubled in size, punch down and place into a bread pan for a second rise.

When it has risen above the top of the bread pan it is ready to go into the oven for a quick bake.

Brush with an egg wash, sprinkle with sesame seeds and bake for half an hour.

I served this bread up with a Ground Chicken Noodle Soup that I'm going to be sharing with you on Saturday, so make sure you stop back for that recipe.  The following day this bread was wonderful toasted for breakfast.

bread, beets, whole wheat, sesame seeds, yeast

Breads

American

Yield: 12 servings

Author: A Day in the Life on the Farm

Beet Bread

This gorgeous bread tastes just as good as it looks. It is perfect with a bowl of soup or for use when making a sandwich.

Prep time: 15 MinCook time: 30 MinInactive time: 2 HourTotal time: 2 H & 45 M

Ingredients

• 2 1/4 t. active dry yeast
• 3/4 c. warm water (110*)
• 1 T. honey
• 1 beet, peeled, grated and squeezed dry
• 1/2 c. warm milk (110*)
• 1 T. butter, room temperature
• pinch of salt
• 3-4 c. white whole wheat bread
• 1 egg white
• toasted sesame seeds

Instructions

1. In large bowl of stand mixer, fitted with the paddle attachment, dissolve the yeast in the warm water, stir in the honey and let set for 5 minutes until bubbly and foamy.
2. Add the beets, milk, butter, salt and 1 cup of the flour. Lower the paddle and beat until smooth. Reduce speed to low and add the remaining flour, a half cup at a time until a ball is formed and the dough pulls away from the side.
3. Switch to the dough hook and knead on medium low speed for 8 minutes, until dough is smooth and elastic. Form into a ball, spray the bowl with olive oil and return the dough to the bowl, turning to coat. Cover and let rise in a warm, draft free area until doubled in size, about an hour.
4. Punch down, form into a loaf and place into a 9x5" loaf pan that has been treated with cooking spray. Let rise until doubled in size, about half an hour.
5. Brush the top with egg white and sprinkle with sesame seeds. Bake in a preheated 350* oven until top begins to brown and the loaf sounds hollow when rapped, about half an hour.

Notes

Adapted from a recipe found at Taste of Home

Nutrition Facts

Calories

66.52

Fat (grams)

2.67 g

Sat. Fat (grams)

0.92 g

Carbs (grams)

8.28 g

Fiber (grams)

1.32 g

Net carbs

6.97

Sugar (grams)

2.82 g

Protein (grams)

2.88 g

Sodium (milligrams)

85.26 mg

Cholesterol (grams)

3.05 g

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