Yep, you read it correctly. I just made beet bread.
And we’re not talking bread as in ‘banana bread,’ either. I mean bread as in ‘sandwich bread.’ If you’re thinking that it sounds phenomenal, you’re right.
Let’s back up. Recently, Ashley at (never home)maker posted a recipe for beet pizza dough that I was dying to try. I don’t make much pizza, though, and I’ve actually been itching to make bread lately. I figured if beets made a good addition to Ashley’s dough, they’d work for my bread too.
Now fast forward to Friday night. I mentioned that I was going to be stopping by the Brooklyn Indie Party at Greenlight Bookstore, but I was planning on browsing the books rather than buying. I just couldn’t help myself, however, from finally taking the plunge and purchasing my own copy of Mark Bittman’s How to Cook Everything.
(The free wine they were serving at the bookstore definitely swayed me in my decision to buy this book, but I can confidently say that it is the best tipsy money I have ever spent.)
I based my recipe for beet bread on Bittman’s recipe for sandwich bread. I eliminated the sugar in his recipe since beets are so sweet, and I replaced the oil with applesauce to make the bread a little lighter. I also went for part whole wheat flour.
I was careful not to overmix the dough because I wanted the bread to be a bit marbled. It worked!
I had two slices toasted with almond butter for breakfast, and here’s my opinion: this bread is so good that I might make it weekly and use it as my regular sandwich bread. There’s a good bit of salt in the recipe, which combines perfectly with the sweetness of the beets. Top that with a little nuttiness, and it’s pretty much heaven toast.
I’m thinking it would be pretty awesome with a tahini-based spread as well. Or something chocolatey. So many possibilities…
Ready for the recipe?
Beet Bread
2 cups bread flour
1 1/2 cups whole wheat flour
2 teaspoons salt
1 1/2 teaspoons yeast
3 small beets, roasted and peeled (wrap them in aluminum foil and stick them in the oven for forty minutes or so, then let them cool and peel the skins right off)
4 tablespoons applesauce
1 1/3 cups soy milk (or milk, or other milk alternative; this is just what I had on hand)
Using a food processor, process the flour, salt, and yeast. While that’s going, use the feed tube to add the beets, applesauce, and milk. This will turn into dough fairly quickly.
Grease a large bowl with oil, shape the dough into a ball, and leave it in the bowl covered in plastic wrap or a damp towel. Let it rise for two hours.
Punch the dough down and let it rise for another fifteen minutes on a lightly floured surface.
Flatten the dough into a rectangle, shape it into a loaf, and put it into a greased 9 x 5 loaf pan. Cover and let it rise for another hour.
Set the oven to 350. Brush the top of the loaf with water and bake for 45 minutes. Let it cool, and you’re good to go!
This recipe is relatively easy for yeast bread, and I’m sure it would be even easier if you have a bread maker. Even if you don’t, I promise it’s worth it! In fact, I’m pretty sure I’ve found my new favorite bread.
Off to the Brooklyn Book Festival! Have a great Sunday…
