Marbled Beet Bread

by Stella Dias (Sri Lanka)

* FOR THE BEETROOT DOUGH:
* 150 grams Flour
* 8 grams Sugar
* 3 grams Yeast
* 4 grams Salt
* 160 milliliters Beetroot Juice
* 10 grams Butter
* _____
* FOR THE LIGHT DOUGH:
* 150 grams Flour
* 8 grams Sugar
* 3 grams Yeast
* 4 grams Salt
* 160 milliliters Water
* 10 grams Butter

Preparation Instructions

For the beetroot dough: In mixing bowl combine flour, sugar, yeast and salt, mix on low speed for one minute.

Add 160 ml beetroot juice and mix on low speed for one minute.

Add in the butter and knead until smooth and elastic, about 10-15 minutes at medium speed.

Cover dough with towel and let it rise in a warm place until volume doubles in size.

Prepare the light dough the same way. In a mixing bowl combine flour, sugar, yeast and salt, mix on low speed for one minute.

Add 160 ml of water and mix on low speed for one minute.

Add in the butter and kneed until smooth and elastic, about 10-15 minutes at medium speed.

Cover dough with towel and let it rise in a warm place until volume doubles in size.

Punch the beetroot dough down. Cut dough into 8 pieces. Make round balls out of the dough pieces . Punch the light dough down. Cut dough into 8 pieces. Make round balls out of the dough pieces.

First place beetroot ball into a greased loaf pan. Next place a light dough ball into the pan next to the first beetroot ball. Finish placing the balls into the pan in a checkerboard pattern. I've done this in the photo above.

Cover with a tea towel and allow to rise for 45 minutes.
Bake at 200C degree for 45 minutes.

Serve and enjoy.



Editor Note: ~Love that you colored the bread with beet juice. It is a beautiful loaf of bread.