hello, my friends. In today's post, I will show how to make a beetroot red bread. Lately, due to the measures of the coronavirus, I am not working and I have a lot of free time which I spend either in the hive blog or in my kitchen which I am experimenting with new recipes and materials I have never tried again.
Yesterday I tried a recipe that I found online and I loved the results. I made a red beetroot bread which in addition to its red color that makes it impressive is also very tasty. The process to make it is very simple and if you follow all the steps you will make a very tasty bread that will drive your friends, children and anyone else who tries it crazy. So as not to go too far, let's go straight to the recipe.
INGREDIENTS
50 ml lukewarm water
300 gr. beetroots (5)
450-480 gr. flour
2 tbsp. olive oil
2 tbsp. chopped salt
1 tnsp. fresh ground pepper
1 sachet of dry yeast
1 tbsp. mashed garlic (optional)
In a bowl pour the lukewarm water together with the yeast and mix until it melts and is homogenized with the water.
Then add to the blender the boiled beets together with a little of the red water that you used to boil them and the garlic. (You can use ready boiled beets from the supermarket like me or buy some fresh and boil them yourself.)
Once the beets with the garlic are completely mashed and become a red puree, add them to the mixture with the yeast and water.
Mix well until the mixture is homogeneous and takes on a bright red color.
Then add the flour and salt and mix well with a spoon until it is homogeneous and becomes a soft dough.
Once the red mixture is combined with the flour, start kneading with your hands, until the dough stops sticking from your hands and the walls of the bowl.
Because bread dough is a living organism you can never accurately predict the ingredients, you may need to add a little more flour if it does not come off your hands. Continue kneading until ready.
When the dough is ready place it in a bowl cover with a plastic bag and leave it in a warm place until it swells and doubles in volume.
1 hour later our dough has doubled and is ready to be made into bread.
After giving it the shape of bread, place it in a pan, cover it again with a plastic bag and leave it to rise for another hour.
one hour later as you will see in the photo below, our beetroot bread has doubled in volume. Cut it with a knife and bake it for about half an hour at 210 degrees Celsius.
After about half an hour, take the bread out of the oven and enjoy the awesome smell that comes out of the oven
The truth is that I expected it to come out redder but unfortunately after baking it lost some of its color and took on a lighter shade of red. Trying it I went crazy with its texture and its wonderful taste. The combination of beetroot and garlic is fantastic and makes our bread very tasty.
So that was for today, thanks for stopping by. I higly suggest you to make this bread on your own because it is very easy to make and very tasty.
See you at my upocoming posts. :)
#posh
Oye esta receta esta genial amigo mio, jamás he usado la remolacha en pan solo para hacer pasta por cierto. El color es el ideal porque es muy difícil que quedé rojo fuerte porque el golpe de calor aclara la masa. Te felicito te quedó muy bien.
Desafortunadamente, ni siquiera mi pan mantuvo su color rojo. Era rojo por fuera pero marrón por dentro. La próxima vez duplicaré la cantidad de remolacha. Gracias por tu comentario y tu rehive