Shocking Pink Beet Bread

 The next in the series of the bread week is this beet bread. I love the addition of vegetables in my bread dough, makes it healthier. This bread has a shocking pink colour and the taste is so different from the regular white bread. I could have shaped it better though J, but the taste overtook the shape and everyone happily enjoyed the bread with some hot soup
RECIPE Adapted from Here
All purpose flour
 3 ½ cups
Instant yeast
2 ¼ tsp
Beet puree
From 2 medium sized beets
1 tsp
Olive oil
1/4 cup to ½ cup

Remove the skin of the beet. Grate it and steam it. I microwaved it in a micro safe bowl with the lid for 5 mins in Micro HIGH MODE.
Let it cool. Puree it without water and keep aside
Add the flour, instant yeast, salt, gluten to the bowl of the stand mixer. Mix well
Now attach the dough hook and add the puree to the flout mixture and run the mixer in MINIMUM for 1 minute . Keep adding water to that the dough consistency. Add the olive oil
Now when everything has come together, increase the speed to 1 and let it knead the dough for 7 minutes.
Take out the dough and transfer it to a well-oiled bowl.
Cover it and let it rise for an hour
After the first rise, take it out , transfer to a floured wooden board
Divide the dough into 6 equal parts, shape it into a nice round( which I did not, and hence the pathetic shape) and place it few inches apart from each other on a prepared tray.
You can either grease the baking tray or use the baking sheet
Cover the buns loosely and let it rise again for 45 minutes –to an hour
Preheat the oven to 200C
Bake the bread for for 30-35 minutes
Take out the bread and apply butter all over while the bread is still hot

Serve warm with a soup of your choice

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