foodessa

A chill and cheer in the air inspired another splash of color in our kitchen.

Red beets won over my heart strings with pink dough turning into a charismatic bread.

Update: Came back to include my latest version with a blend of whole wheat and plain, white flour.

Most of us North Americans have been experiencing blasts of cold arctic air.

I can only assume that our ovens are certainly getting a hefty workout.

If only my exercise machine could have the same bragging rights ;o)

It's a new year and why not start with a splash of color.

I'm always enthusiastic about natural color in my food.

Warmth from my loved ones remind me of the enjoyment from my oven’s embrace.

My oven can offer tummy love to who’s ready to receive bread with personality.

I may not be done with my other baking treats, but we wanted bread...

but, not just any bread...a pink one was on our roster.

Update: these loaves were very rustically put together and baked into my older 5x9 pans.

Since bags of local beets are still plenty from our cold storage, why not take advantage of them.

Not long ago, I had shared some of my...
Beet sour cream bread buns which I make quite often.

I’ve also made chocolate cookies with red beets...how truly delicious they turned out.

***

Now, about making these scrumptious loaves.

These loaves were very rustically put together and baked into my older 5x9 pans.

Update: Here's using my new Silicone lined 4x8 pans...which I love...worked like a charm.

Although a little time patience is required...this bread is very easy to put together.

Maybe only the cooked beet part could slightly annoy you.

What I do, is roast many at one time and lightly chop and freeze them for later use.

BEET bread loaves

yields 2 loaves

pan size used: 5-1/2 x 8-1/2 inch / (14x22cm). Bakes for 40 minutes
pan size used: 4 x 8 inch / (10x20cm). Bakes for 35 minutes

Note: After making this a few times since posting...
I have come back to re-vamp this recipe with a few changes.

Printer version

INGREDIENTS:

(American / Metric measures)

WET-part-1:
. 2 Tbsps. (30ml) unsalted butter
. 1 can (354ml) 2% evaporated milk
. 1/4 cup (60ml) water
…

WET-part-2: (all at room temperature)
. 1 cup (250ml) (~2 medium) cooked, peeled red beets
. 1 xLarge egg
. 2 Tbsps. (30ml) granulated sugar
. 2 tsps. (10ml) active dry 'traditional' yeast
…

DRY:
. about 5-1/2 cups (835g) All-Purpose flour *
. 1 Tbsp. (15ml) sea salt

Spices (optional): 2 tsps. (10g) each or ground Caraway and whole fennel seeds

* Note:
. 2 cups of All Purpose flour can be replaced with Whole wheat flour.
. 1 cup of All Purpose flour with a Buckwheat flour.
……………………………….............................
Variation: (cooked root vegetable mash suggestions):
Carrots, rutabaga, squash, sweet potato, etc…

PREPARATION:

1. WET-part-1:    In a small pot, warm up the milk, water and butter on LOW-MED heat for about 10 minutes. Remove the pot from the heat and check temperature to about (~95F/ 35C).

2. WET-part-2:    Afterwards, in a big blender, place the egg, vegetable mash, and sugar. Pour in a little of the warm liquid. Then, add the yeast and pour in the remaining liquid. Pulse and then blend for a few seconds until smooth.   Cover and let it rest for 15 minutes.

3. In a stand mixer with its dough hook, SIFT in the flour. Add the salt and (optional spices) together. Start whisking at a moderate speed (#2 for most machines). With the machine continuously on, slowly pour in the WET mix into the flour just until the dough slowly releases itself from the walls of the bowl and starts coming together. Only add more flour if absolutely necessary.

...Proofing dough:
4. Place the dough into an oiled large bowl. Then, in a draft free zone, place the dough bowl covered with a tight plastic wrap and also covered with a cloth for the initial
30 minutes. Afterwards, punch out the gas and cover again for another rise of 30 more minutes.

5...Meanwhile: Unless using Silicone lined pans …Lightly grease the two loaf pans and place a parchment paper fitting on the largest part of the pan with an overhang.

6. Later…once again, punch the dough and evenly divide into two units.   Then, with the aid of a Silicone pad, lightly knead and spread out one dough at the time to then roll it up very tightly, while tapping the ends inwards while doing so.   Fit and press down each log with seal down and into their pans. Set them aside in a draft-free area. Cover each pan with a lightly oiled plastic and then cover both pans with a cloth for a period of 60 to 90 minutes to have the dough rise once more.

7. Meanwhile, about 30 minutes before the rising time is up, start pre-heating the oven at 350F/180C/Gas4 and position the rack in the middle of the oven.

8. When the dough has doubled in bulk, remove the plastics and place the two loaf pans in the oven to BAKE for 40 minutes.   Afterwards, allow the breads to cool in the pans for 5 minutes before removing them to a rack to properly cool at room temp. TIP: in order for the loaf to be properly sliced…it's best to wait a few hours and better the next day.

I hope the holidays were cheerful as well as memorable for you.

Let our newest year bless us all into reasonable prosperity and great health.

May there be more color brought into your life.

Happy New Year everyone.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.