From the Anchor Yeast Kitchen
Beetroot Bread
Prep 1 hr 40 mins
Baking Time
25–30 mins
Total 2 hr 10 mins
Makes 2 round Beetroot Breads
easy
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By
Anchor Yeast Kitchen
This Beetroot Bread recipe is nutritious and is ideal for a healthy breakfast or brunch snack.
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Ingredients
500
g
Cake flour
( 4 x 250 ml / 4 cups )
10
ml
Salt
( 2 tsp )
5
ml
Sugar
( 1 tsp )
45
g
Margarine
( 3 tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
300
ml
Lukewarm water
( approx. 1¼ cups )
125
ml
Cooked, grated beetroot ( ½ cup )
( ± 2 beetroots )
Method
Mix all dry ingredients together, then rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
Add enough lukewarm water to form a soft dough and knead the dough well until smooth and elastic, about 5 minutes.
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
Knock the dough down and divide into 2 equal pieces. Work the grated beetroot into one piece of dough, until well distributed.
Divide the white and the red pieces into 2 equal pieces and then work the two colours together for a marbled effect. Do not over-mix.
Shape each piece into a round ball, place onto a greased baking tray and dust with flour. Cut slits on top for a fancy pattern.
Cover with greased plastic and allow to rise in a warm place until double in volume, about 25 – 30 minutes.
Bake in a preheated oven at 200 °C / 400 °F for 25 – 30 minutes, or until golden brown.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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