Homemade Two-Tone Beetroot Bread (#1744)

Serves
Ready
4
2.8
Hours
Prep
Cook
2
Hours
45
Minutes
Categories
Breads Breakfast
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Ingredients

Beetroot Dough

  • 150 grams All-Purpose Flour
  • 3 grams Active Dry Yeast
  • 160 ml Beet Juice
  • 8 grams Sugar
  • 4 grams Non Fat Powdered Milk
  • 4 grams Salt
  • 10 grams Butter

Light Dough

  • 150 grams All-Purpose Flour
  • 3 grams Active Dry Yeast
  • 160 ml Water
  • 8 grams Sugar
  • 4 grams Non Fat Powdered Milk
  • 4 grams Salt
  • 10 grams Butter

Directions

  1. In mixing bowl combine flour, sugar, yeast, powder milk and salt, mix on low speed for one minute.
  2. Add 160 ml beetroot juice and mix on low speed for one minute.
  3. Combine butter and kneed until smooth and elastic, about 10 to 15 minutes at medium speed.
  4. Cover dough with towel and let rising at a warm place until volume double size.
  5. Prepare the light dough at the same way.
  6. Punch the dough down and roll out the each dough to from a large rectangle 12x8 inch .
  7. Place the beetroot dough [rectangle] top of the light dough (rectangle) and roll up tightly.
  8. Place it to the greased loaf pan, allow to rise for one hour.
  9. Bake at 200c degree for 45 minutes.
  10. Serve and enjoy.
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