In a bid to use up beetroot and not wanting to overdo my staple roasted beetroot salad, I began looking for an interesting recipe. As a Brit, I’m coming around to “cups”. They’re fantastic to measure in when it comes to smoothies, salads and even cheez, but forgive me. I can’t yet succumb to the idea that a cup is an accurate measure when baking. Baking requires precision, right?! After trawling Pintrest for a grams and millilitres bread recipe including beetroot to no avail, I decided to go it alone.Going by mass, I decided to use my simple and adaptable loaf recipe and add the roasted beets to liquid. For good measure, I allowed an extra 50ml with the notion that I can just dust in some extra flour if everything gets a bit sticky.
Take a look at the basic recipe on the previous post “simple pleasures”. Roast the beetroot (one, medium sized), chop up and throw into a measuring jug. Pour over the oil and tepid water until you reach the 250ml mark and then blend. Use this as the liquid portion of your bread mix.