Monday, September 16, 2013

Beet Bread

**This recipe will be available for tasting this week courtesy of shareholder Tanya Rotenberg!
3/4 cup warm water
1 1/2 cups raw beet puree (about 2 and a half peeled medium beets)
3 1/2 to 4 1/2 cups Gold Medal unbleached all-purpose flour
2 tbsp olive oil
2 tsp salt
1 tsp sugar
2 1/4 tsp dry active yeast
1. *To make the beet puree -- peel 2 large beets or 3 medium beets (discarding or reserving 1/2 of one of the 3 beets, so you have 2 1/2 beets), and chop into 1/4-inch pieces. Puree in a food processor with 1/2 cup milk until mixture is smooth and free of lumps.
2. In a small bowl, combine yeast, sugar and water. Let rest 5 minutes.
3. In the bowl of a stand mixer fixed with the paddle attachment, combine flour and salt. Add in yeast mixture, beet puree and olive oil. Mix until just combined.
4. Knead, by hand or in a stand mixer fixed with the dough hook, about 10 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl, cover and let rise until doubled, about 1 to 1 1/2 hours.
5. Remove risen dough from bowl and shape into a round ball. Place dough on a baking stone or parchment paper-lined baking sheet and cover loosely with a lightly greased piece of plastic wrap. Let rise until doubled, about 45 minutes to 1 hour.
6. Preheat oven to 375 degrees F with an empty broiler pan placed on the rack beneath where you'll put the baking stone or sheet. Before baking the bread, sprinkle the top with a little flour and make an X shape on the top with a serrated knife.
7. Place the bread in the oven and pour 1 cup hot water into the broiler pan, closing the oven door immediately. Bake 30 to 35 minutes, or until a thermometer inserted in the bottom center of the loaf reads 190 degrees F.
8. Allow bread to cool completely on a cooling rack before slicing or serving.

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