Beetbread Recipes

BEET BREAD

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.

UKRAINIAN BEET LEAF ROLLS STUFFED WITH BREAD

Steps:

• Gather the ingredients.
• In a glass measuring cup or small bowl, use a fork to combine yeast with 1/4 cup of the warm water and 1/2 teaspoon of the sugar. Let stand for 10 minutes.
• In a medium bowl, mix together milk, the remaining 2 cups warm water, 1 ounce melted butter, and yeast mixture.
• Add 4 cups of the flour and mix just until well combined.
• Cover with greased plastic wrap and let rise in a warm place until doubled (about 1 hour).
• Punch dough down and transfer to a stand mixer fitted with a dough hook, if desired.
• Add beaten eggs, 1 tablespoon salt, the remaining 1 tablespoon sugar, and remaining 3 1/4 cups flour.
• Knead until dough is smooth.
• Smear top with melted butter or oil.
• Cover with plastic wrap and let rise again until doubled (about 1 to 2 hours).
• Meanwhile, wash the beet leaves.
• Blanch in boiling water for 30 seconds or until pliable (especially if using mature leaves).
• Remove from water and shock with cold water to stop the cooking process. Let drain.
• Gather the ingredients.
• When the dough has doubled, punch it down.
• Take a walnut-sized piece of dough, elongating it to a rectangular shape.
• Place it on a beet leaf.
• Roll up loosely, as you would for cabbage rolls, except leave the sides open to allow for the dough to expand as it rises and then bakes. If you like larger rolls, use more bread dough but, remember, it will grow.
• Line the bottom and sides of a Dutch oven or other large pot with beet leaves.
• Place a layer of beet rolls in the bottom.
• Brush with melted butter or other fat and salt.
• Repeat layering, ending with melted butter or fat and salt on top.
• Cover with plastic wrap and let rise until doubled (about 1 to 2 hours).
• Heat oven to 350 F. When holubtsi have risen, remove the plastic wrap and cover with a layer of beet leaves and a tight-fitting lid whose inside has been brushed with butter or fat.
• Bake for 45 minutes to 1 hour and serve hot with creamy dill sauce.
• Gather the ingredients.
• While the rolls are baking, make the sauce by melting 2 tablespoons butter in a small saucepan.
• Stir in 2 tablespoons flour and cook until mixture bubbles.
• Add broth and, whisking constantly, bring to a slow boil. Cook until thickened, whisking frequently.
• Place sour cream in a heatproof bowl and temper by adding and whisking 1 or 2 small ladles of thickened broth mixture.
• Then add tempered sour cream back into the sauce, whisking until smooth.
• Add 3 tablespoons chopped fresh dill, and salt and pepper to taste. Keep warm until ready to serve.

HONEY BEET BREAD

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.

BEET BREAD

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.

SWEET BEET BREAD

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.

BEER BREAD

Steps:

• Preheat oven to 375 degrees.
• Mix dry ingredients and beer.
• Pour into a greased loaf pan.
• Pour melted butter over mixture.
• Bake 1 hour, remove from pan and cool for at least 15 minutes.
• UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
• Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
• I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
• The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).
• Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.

BEER BREAD I

Steps:

• In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.
• Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.