Beet Bread.

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.

Prove for 45 minutes. Turn out and knead for 5 minutes, shape into 5-6 balls and slightly stretch the tops so that they’re smooth. Prove for a further half hour. 

Preheat the oven to 220 degrees c and bake the rolls for 5 minutes. Turn the oven down to 200 and bake for a further 13-15 minutes until the rolls sound hollow when you tap their bottoms. 

This is seriously delicious served warm with smashed avocado.

Let us know what topping combos worked best for you! 


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