This is a print preview of "No-Knead BEET bread loaf" recipe.

No-Knead BEET bread loaf Recipe
by Foodessa

No-Knead BEET bread loaf

A moist, aromatic and charismatic loaf with a lovely hue.
Deep red beets won over my heart strings with pink dough turning into lovely bread. Loaf pans: 5-1/2 x 8-1/2 inch / 14x22cm

For a dedicated post...refer here:
http://www.foodessa.com/2014/01/pink-no-knead-beet-bread-loaf.html

Rating: 4.5/5
Avg. 4.5/5 1 vote
  Canada Canadian
  Servings: 2 loaves

Ingredients

  • . >(American / Metric measures)<
  • . 1 cup (250ml) (~2 medium) cooked red beets, peeled and room temp.
  • . 2 Tbsps. (30ml) unsalted butter
  • . 2 cups (500ml) 2% milk*
  • . 1 xLarge egg, room temp.
  • . 2 Tbsps. (30ml) granulated sugar
  • . 3 tsps. (15ml) active dry 'traditional' yeast
  • . ~5-1/2 cups (835g) All-Purpose flour
  • . 3 tsps. (15ml) sea salt
  • .
  • . * (you can also use 1 can of evaporated milk -- Note: I topped off with water to make the required amount.)
  • . Variation: Replace beets with cooked squash (butternut, acorn, ambercup, buttercup or sweet Mamma)

Directions

  1. . Liquid mix: In a small pot, warm up the milk and butter on LOW-MED heat for about 10 minutes. Remove from the heat and check temperature to about (~110F/ 43C).
  2. . Afterwards, in a big blender, place the egg, beets, sugar and yeast. Pour in the warm liquid and blend for a few seconds until smooth. Keep the blender covered and let it rest for 15 minutes as the yeast reacts.
  3. . This next step could also be mixed by hand within a very large bowl. In a stand mixer with its dough hook, place the flour and salt together. Start whisking at a slow to moderate speed (#2 for most machines). With the machine continuously on, slowly pour in the beet 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.
  4. . >> Proofing dough: 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 covered with cloth for 1 hour.
  5. . Meanwhile: Lightly grease the two loaf pans and place a parchment paper fitting on the largest part of the pan with an overhang. Set aside.
  6. . After the hour has passed, the dough will have doubled. Punch it down to release its gas. Divide the dough in two and shape into loose forming logs to fit the prepared 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 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 15 minutes before removing them to a rack to properly cool at room temperature before slicing.
  9. . Happy baking from Claudia's kitchen...FOODESSA.com