This is absolutely delicious. On mooching around the Farrington’s Farm shop yesterday afternoon I spotted a very nice looking pink loaf. I’m not normally a fan of pink but I wondered what it was and on discovering it was beetroot bread, I wondered how they’d made it.
Deliberation and some reading made me realise that instead of using water, beetroot juice would do nicely. So that’s what I did. I made Dan Lepards basic white loaf and instead of water, used a mixture of beetroot juice and warm water.
So the recipe is
500g strong white bread flour
300mls juice / water – warm
2 tablespoons yoghurt
glug olive oil
make the usual way – dry ingredients first then add the wet ones. Kneed for 10 mins or so until nice and elastic and then leave to rise somewhere warmish. Shape into loaves / rolls and leave to rise again for 15-20 mins. Bake in a humid oven (some boiling water in a pan works well) at 10 mins at 250c and then turn down to 180ish for the final 10 mins (rolls) or 20 mins (loaves)