ENDECA_EXCLUDE_START

We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration.  For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more. close
Skip to main content
ENDECA_EXCLUDE_END

Beet Bread

Girl Versus Dough Recipe by

Beet Bread

A delicious (and fun-colored!) free-form loaf made with raw beets.

(18 comments)
  • Prep Time 2 hr 25 min
  • Total Time 2 hr 55 min
  • Servings 1

Beet Bread  

As prepared by Girl Versus Dough

Did you have any idea you can turn these:

Beet Bread recipe

Into this?

Beet Bread recipe

Me either. Before Erin, one of my editors at Tablespoon, mentioned Beet Bread, I had no idea the stuff existed. But now that I do, I can promise you it’s one of my favorite breads to make and to eat!

Besides its unique, bright red color, the flavor of Beet Bread sets it apart from any other bread I’ve tasted. Admittedly, it has a very mild hint of raw beet flavor, but even the most skeptical beet eater would enjoy this dense, soft bread. If you didn’t know it was Beet Bread, you probably wouldn’t even notice the beet flavor – it’s that subtle.

This bread, like potato bread, also rises extremely well. Maybe beets, like potatoes, have that magic fast-rising secret (that I haven’t figured out yet!). This is one of the easiest artisan free-form loaves you can make. Plus, the color is fun – and that’s enough of an excuse for me to get baking.

Speaking of color – be sure to wear gloves when handling the raw beets, and clean up any surfaces that were touched by beet juice right away, as the juice stains pretty easily. I didn’t follow my own rules, leaving me – pardon the pun – a bit red-handed after making this bread!

Beet Bread recipe

Sliced Beet Bread is perfect for Panini sandwiches with melted cheese (we made Reubens – amazing!) or toasted and smothered with a pat of butter.

If you’ve ever wanted to make an easy but “different” type of bread, this is the recipe for you.



Stephanie (aka Girl versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
See Recipe

Beet Bread

Ingredients

3/4
cup warm water
1 1/2
cups raw beet puree (about 2 1/2 peeled medium beets)*
3 1/2
cups Gold Medal unbleached all-purpose flour
2
tablespoons olive oil
2
teaspoons salt
1
teaspoon sugar
2 1/4
teaspoons active dry yeast

Directions

  • 1 *To make the beet puree -- peel 2 large beets or 3 medium beets (discarding or reserving 1/2 of one of the 3 beets, so you have 2 1/2 beets), and chop into 1/4-inch pieces. Puree in a food processor with 1/2 cup milk until mixture is smooth and free of lumps.
  • 2 In a small bowl, combine yeast, sugar and water. Let rest 5 minutes.
  • 3 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.
  • 4 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.
  • 5 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.
  • 6 Preheat oven to 375 degrees 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.
  • 7 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 degrees F.
  • 8 Allow bread to cool completely on a cooling rack before slicing or serving.
See Post

Comments (18)

Add a Comment

See something fishy? Let us know. We'll take down any content that violates our Community Guidelines.

Report Abuse

Oh no! What's wrong?





Thank you for your report.
ENDECA_EXCLUDE_START

tablespoon: sharing joyful noms™

The place to feed your fix for recipes, food hacks, how-tos and party ideas.

ENDECA_EXCLUDE_END