Beetroot bread recipe

This beautiful, faintly pink loaf is made using the naturally cooked beetroot from the selection of beetroot I received as part of the Love beetroot campaign. The recipe is adapted from this one. The bread had a beautiful texture and the beetroot at a subtly flavour to the bread. Perfect for cheese and chutney sandwiches or toast with butter.

Beetroot bread

250ml warm water
5g dried yeast
1 tsp sugar
500g strong white bread flour
1/2 tsp salt
1 tbsp extra virgin olive oil
150g plain cooked (vacuum packed) beetroot, drained and pureed

• In a food mixer or large bowl weigh the flour, make a well in the centre and add the dried yeast (follow the packet instruction as some yeasts need activating). Add the sugar salt and olive oil to the bowl put avoid them coming in to contact with the yeast.
• Pour in the water and the pureed beetroot and knead with a dough hook for 5 minutes or by hand for 10 minutes. Set aside in a non-draughty place to rise for around an hour or until it has doubled in size.
• Turn the dough onto a floured work surface and roll into a large rectangle. Roll up into a log shape, tucking the ends under.
• Transfer to a loaf tin and set aside for 20 minutes to rise for a second time. Preheat the oven to 220°C/Gas Mark 7)
• Once the bread has finished its second rise, cook in a hot oven for around 25 minutes. If it is done the bread should sound slightly hollow when tapped on the base.

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