Beet root Pull-apart bread
I wanted to try something else using beet roots. I once made beet roots buns and mayonnaise. So it’s now time for beet root pull-apart bread.
A nice and strong color. First I made beet root purée and mixed it in the bread dough, let it rise and rolled it out. Spread melted butter, sprinkled fine chopped chives and cut in to equal squares.
Puting the pieces on top of one another, I then place the whole vertically in a loaf form, let it rise again and in the oven.
Goes to BBQ. No need for a knife. Looks great. Taste great!!!
- 500 g flour
- 1,5 tsp salt
- 1 tsp sugar
- ½ cube fresh yeast or 1 packet (7g) dried yeast
- 1 egg
- 3 Tbsp oil
- 1 Tbsp sour cream or creme fraiche
- 200 g warm beet root puree
- 50 ml warm milk
- 30 g melted butter
Knead all ingredients to a dough. If sticky add some flour, if crumbling add milk.
Place dough in an oiled bowl, cover and let rise for 1 hour.
Greace loaf form with butter, sprinkle with flour.
Knead shortly on a floured surface and roll out flat.
Spread butter evenly and sprinkle with fine chopped chives.
Cut into equal squares and put pieces on one another and place the whole in loaf form.
Cover and let rise for another half an hour.
Preheat oven to 200* C.
Bake for 30 minutes.
Let cool for 10 minutes and remove from mould. Best serve warm.
For the beet root puree:
Boil whole beet root in pressure cooker. When cooked puree it.
Maggi & Family
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