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Receta BEET bread loaf - makes 2 loaves
by Foodessa

BEET bread loaf - makes 2 loaves

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

Calificación: 4.5/5
Avg. 4.5/5 1 voto
  Canada Canadian
  Raciónes: 2 loaves

Ingredientes

  • . > (American / Metric measures)<
  • . > WET-part-1:
  • . 2 Tbsps. (30ml) unsalted butter
  • . 1 can (354ml) 2% evaporated milk
  • . 1/4 cup (60ml) water
  • . >> WET-part-2: (all at room temperature)
  • . 1 cup (250ml) (~2 medium) cooked, peeled red beets
  • . 1 xLarge egg
  • . 2 Tbsps. (30ml) granulated sugar
  • . 2 tsps. (10ml) active dry 'traditional' yeast
  • . >>> DRY:
  • . about 5-1/2 cups (835g) All-Purpose flour *
  • . 1 Tbsp. (15ml) sea salt
  • .
  • . Spices (optional): 2 tsps. (10g) each or ground Caraway and whole fennel seeds
  • . * Note: 2 cups of All Purpose flour can be replaced with Whole wheat flour. OR 1 cup of All Purpose flour can be replaced with a Buckwheat flour.
  • . Variation: (cooked root vegetable mash suggestions): Carrots, rutabaga, squash, sweet potato, etc…

Direcciones

  1. . WET-part-1: In a small pot, warm up the milk, water and butter on LOW-MED heat for about 10 minutes. Remove the pot from the heat and check temperature to about (~95F/ 35C).
  2. . WET-part-2: Afterwards, in a big blender, place the egg, vegetable mash, and sugar. Pour in a little of the warm liquid. Then, add the yeast and pour in the remaining liquid. Pulse and then blend for a few seconds until smooth. Cover and let it rest for 15 minutes.
  3. . In a stand mixer with its dough hook, SIFT in the flour. Add the salt and (optional spices) together. Start whisking at a moderate speed (#2 for most machines). With the machine continuously on, slowly pour in the WET 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 also covered with a cloth for the initial 30 minutes. Afterwards, punch out the gas and cover again for another rise of 30 more minutes.
  5. ...Meanwhile: Unless using Silicone lined pans …Lightly grease the two loaf pans and place a parchment paper fitting on the largest part of the pan with an overhang.
  6. . Later…once again, punch the dough and evenly divide into two units. Then, with the aid of a Silicone pad, lightly knead and spread out one dough at the time to then roll it up very tightly, while tapping the ends inwards while doing so. Fit and press down each log with seal down and into their 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 60 to 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 5 minutes before removing them to a rack to properly cool at room temp. TIP: in order for the loaf to be properly sliced…it's best to wait a few hours and better the next day.
  9. . Happy baking from Claudia's kitchen...Foodessa.com