Beetroot Sandwich Loaf Recipe
An amazingly soft sandwich loaf with beetroot puree which gives a beautiful colour as well as flavour to the final bread.
Ingredients
- 4 small Beetroot
- 100 gm Bread Flour
- 1 tsp Instant Yeast
- Beets Puree as needed
- 300 gm Bread Flour
- Beets Puree as needed
- 1 tsp Salt
- 20 gm Butter
Instructions
- 1
--- Beetroot Puree: ---
- 2
Clean the beetroot and slice off the roots.
- 3
In a pan, add enough water and beetroot and allow it to boil until they are tender.
- 4
Allow it to cool completely.
- 5
Remove the skin of beetroot and chop into cubes.
- 6
Use the water to grind the cubes to fine puree.
- 7
Set aside.
- 8
--- Pre ferment: ---
- 9
Mix together bread flour, instant yeast and enough puree to make a thick dough.
- 10
Set aside for 45 minutes.
- 11
--- Autolysis: ---
- 12
Mix together 300 gm bread flour and enough puree to make a shaggy dough.
- 13
Cover and set aside for 45 minutes.
- 14
--- Preparing the dough: ---
- 15
In a bowl, combine the autolysis mix and the pre ferment. If kneading by hand, mix both thoroughly, take it onto counter and knead for 6-7 minutes. If using a mixer, knead with dough hook for 5 minutes.
- 16
Add butter and salt.
- 17
Knead it for further 5 minutes, either by hand or in stand mixer.
- 18
Transfer dough to an oiled bowl, cover with cling film and set aside until double in volume. It may take anywhere from 45 minutes to 75 minutes.
- 19
Press the dough to de gas it.
- 20
Shape it into a smooth round and place it inside a 5” cube tin which has been greased with butter.
- 21
Cover with cling film and set aside until the dough reaches the rim.
- 22
Preheat your oven to 200C.
- 23
Bake the bread for 40-45 minutes in preheated oven.
- 24
Remove from the oven and let it sit on wire rack for five minutes.
- 25
Remove the loaf from the tin and allow it to cool completely.
- 26
Cover the loaf with cling film and foil and let it sit overnight on counter.
- 27
Next day, slice it up and serve.
Cook it from the original
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