Bread Made With Beet Juice Recipes

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.

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.

BREAD MADE WITH BEET JUICE

Steps:

• 1. In a small saucepan add the 1 cup beet juice and heat to scalding. Remove from heat and add the shortening, salt,and sugar.Set aside. Cool to lukewarm.
• 2. Put the 1/4 cup of beet juice in a measuring cup and heat to lukewarm in the microwave. Then be sure it is only lukewarm and sprinkle the yeast over top of the 1/4 cup juice. After it has bloomed(softened); add to the cooled mixture in the saucepan.
• 3. Pour the mixture into a large bowl and add 1/2 the flour , beat until smooth, add remaining flour and mix well. Knead on a lightly floured surface about 5 minutes.Let rise in a warm place until doubled in bulk, about 2 hours.
• 4. Shape into a loaf or rolls and place in well greased pan and brush the top with melted shortening. Let rise until doubled in bulk and bake in hot oven 375^ for 15 minutes then reduce heat to 350^ and bake for about 45 minutes longer.
• 5. Remove from pan and brush butter on all sides of bread. Let cool.

BEETROOT SOURDOUGH BREAD

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

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.