Beetroot Bread

Recipe by: Linda Hewett

Preparation : 10 min

Cooking : 35 min

Total time : 2 h 45

Rest : 2 h

1 loaf

2 small raw beetroots

500 g strong bread flour

2 tsp dried yeast

1 tsp salt

300 ml water

1 tbsp olive oil

Associated products

BLENDER POWER 4

BLENDER POWER 3

BLENDER POWER 5XL

Chef's tip

BREAD/BRIOCHE is a 2min programme. It runs for 1min at speed 5, pauses and you will need to press AUTO to continue the programme. The 2nd minute runs at speed 9. Be sure the bread dough is covered while proving. It prevents the surface drying out, which could retard the rise.

RECIPE STEPS

1Peel the beetroot and add to the metal bowl. Run EXPERT and PULSE until the beetroot has been roughly chopped. Press STOP then add the remaining ingredients.

2 small raw beetroots
500 g strong bread flour
2 tsp dried yeast
1 tsp salt
300 ml water
1 tbsp olive oil

2Run BREAD/BRIOCHE. Remove the dough from the metal bowl, into a large bowl, cover and leave to rise for 60mins.

Bread/Brioche | 02:00 / 5 /

3 Turn the risen dough out, onto a lightly floured work surface. Flatten then fold, and shape into loaf. Place the loaf onto a greased or parchment lined baking sheet.

4Allow to rise again, until doubled in size then bake at 220˚C for 30-35mins.

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