BEET BREAD
A delicious (and fun-colored!) free-form loaf of bread made with raw beets.
Provided by Girl vs Dough
Time 2h55m
Yield 1
Number Of Ingredients 7
Steps:
- In a small bowl, combine yeast, sugar and water. Let rest 5 minutes.
- In the bowl of a stand mixer fixed with the paddle attachment, combine flour and salt. Add in yeast mixture, beet puree and olive oil. Mix until just combined.
- Knead, by hand or in a stand mixer fixed with the dough hook, about 10 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl, cover and let rise until doubled, about 1 to 1 1/2 hours.
- Remove risen dough from bowl and shape into a round ball. Place dough on a baking stone or parchment paper-lined baking sheet and cover loosely with a lightly greased piece of plastic wrap. Let rise until doubled, about 45 minutes to 1 hour.
- Preheat oven to 375°F with an empty broiler pan placed on the rack beneath where you'll put the baking stone or sheet. Before baking the bread, sprinkle the top with a little flour and make an X shape on the top with a serrated knife.
- Place the bread in the oven and pour 1 cup hot water into the broiler pan, closing the oven door immediately. Bake 30 to 35 minutes, or until a thermometer inserted in the bottom center of the loaf reads 190°F.
- Allow bread to cool completely on a cooling rack before slicing or serving.
Nutrition Facts : ServingSize 1 Serving
"DON'T KNOCK IT UNTIL YOU TRY IT" BEET CAKE!!
Yes, this cake is made with beets! And you won't believe how great it is. I got the recipe from a friend who said it is the most requested cake in her family. Even the kids want it for their birthday cake. I baked it for one of our family gatherings and now, I get lots of requests for it too. The batter looks red, but the red bakes out. I use an almond flavored frosting on it sometimes. Other times I just serve it with homemade whipped cream.
Provided by MizzNezz
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 °, grease and flour 13x9 baking pan.
- Beat eggs, sugar and oil until light and fluffy.
- Sift together flour, baking powder, baking soda and cinnamon.
- Add to egg mixture and mix well.
- Add vanilla, beets and walnuts.
- Beat for 1 minute on medium speed.
- Pour into pan, bake for 45 minutes, or until a pick comes out clean.
BEETROOT SOURDOUGH BREAD
This bread is unique and beautiful, and also quite delicious. It works well for sandwiches and toast, and is also perfectly moist and interesting by itself.
Provided by Melissa Johnson
Categories Recipes
Time 1h55m
Number Of Ingredients 16
Steps:
- Mixing
- Combine a portion of the water in the recipe with the beetroot and puree until smooth in a blender, food processor, or with an immersion blender.
- Using a mortar and pestle or a mallet and a plastic bag, crush the vitamin C tablet(s) and add the powder to the beetroot puree, mixing thoroughly to dissolve.
- Combine all of the ingredients except the 65g reserved water into a bowl and mix thoroughly. Add some or all of the reserved water based on your preferred dough hydration.
- Gluten Development
- Over the next two hours, stretch and fold or coil fold the dough with about a half-hour rest in between each session. If possible make one of the later gluten development sessions be lamination. The dough is likely wet enough that you won't need water on your counter. Here are videos of the various gluten development techniques.
- At about the three hour mark, refrigerate the dough overnight (or 8-12 hours) in order to develop even more strength. You can also skip this step and simply continue the bulk fermentation until the dough has expanded by 50-75%.
- Pre-Shape, Bench Rest & Shaping
- In the morning, preshape the cold dough and let it rest uncovered on your counter for 20-30 minutes.
- Prep your you banneton liner/tea towel with plenty of flour.
- Shape your dough into the loaf type you prefer. Here's are a variety of different shaping videos.
- Flour the top of the shaped dough, flip it into your banneton, and cover.
- Final Proof & Baking
- Let the dough final proof for about two hours at room temperature, possibly longer if your kitchen temperature is under 70F and shorter if you didn't do the overnight refrigeration (cool dough).
- Preheat your oven to 500F for 30 minutes with your baking vessel inside.
- When the preheat is complete, flip the dough onto a piece of parchment paper, score it, and load it into the baking vessel.
- If using a clay baker, bake the bread:
- 20 minutes covered at 500F
- 10 minutes covered at 450F
- 5-10 minutes uncovered at 450F
- If using a cast iron vessel, add a sheet of foil under the parchment and bake the bread:
- 20 minutes covered at 500F, then add a baking sheet directly under the vessel
- 10 minutes covered at 450F
- 5-10 minutes uncovered at 450F
- Let the bread cool for about 2 hours before slicing.
HONEY BEET BREAD
If you have any leftovers from dinner, you'll find this savory bread makes great sandwiches, too.
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 pieces each).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add honey; let stand for 5 minutes. Add the beets, milk, butter, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape into 2 loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 40 minutes., Brush with egg white; sprinkle with sesame seeds. Bake at 350° until top begins to brown, 30-35 minutes. Remove from pans to wire racks to cool. If desired, serve with honey and butter.
Nutrition Facts : Calories 108 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 203mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
SWEET BEET BREAD
I came up with this recipe as a way to use the fresh beets I get in my CSA box. It tastes just like zucchini bread to me, but it's a pretty pink color because of the beets.
Provided by CongoGirl
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Grease a loaf pan (9 x 5 x 3 or 8 x 4 x 2) and set it aside.
- Combine the dry ingredients in a bowl (except the nuts).
- In a separate bowl, beat the egg and add the beet, oil, orange juice, and applesauce.
- Add the wet ingredients to the dry all at once and mix until they are just combined.
- Fold in the chopped nuts.
- Pour the mixture into a prepared loaf pan.
- Bake in a preheated oven at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean.
Nutrition Facts : Calories 2531.6, Fat 120.7, SaturatedFat 14.2, Cholesterol 186, Sodium 2090.4, Carbohydrate 341.9, Fiber 19.2, Sugar 168.3, Protein 36.1
BEET BREAD
Found online in response to a forum request for breads and muffins that have veggies included. I haven't made this recipe yet... so serving sizes and prep times are estimates.
Provided by Impera_Magna
Categories Quick Breads
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Beat sugar, eggs and oil until light and fluffy. Puree beets in blender until smooth. Beat into egg mixture.
- Blend flour, baking powder, pumpkin pie spice, ginger and salt. Fold flour mixture and orange rind into batter, mixing well.
- Turn batter into a greased and floured loaf pan.
- Bake at 350 degrees F for 1 hour.
- Glaze:.
- Combine brown sugar, orange juice, and reserved beet juice in saucepan; simmer over low heat until thickened. Pour over while bread is warm. Serve with cream cheese.
Nutrition Facts : Calories 350.1, Fat 7.4, SaturatedFat 1.3, Cholesterol 63.5, Sodium 311.8, Carbohydrate 65.3, Fiber 1.9, Sugar 35, Protein 6.2
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