Bread Machine Beetroot Bread
Elevate your homemade bread game with this stunning Bread Machine Beetroot Bread, a unique and vibrant loaf that combines earthy sweetness with a soft, fluffy texture. Made effortlessly in a bread machine, this recipe features pureed cooked beetroot, which not only infuses the bread with its eye-catching pink hue but also imparts subtle natural sweetness and added nutrients. The dough comes together beautifully with olive oil, bread flour, and a touch of sugar, yielding a perfectly balanced taste and delicate crumb. Ideal for sandwiches, toast, or served simply with a slather of butter, this beetroot bread is as versatile as it is show-stopping. Plus, with minimal prep time and a hands-off approach, it’s an easy yet impressive addition to your bread-baking repertoire. Perfect for weekday meals or special occasions, this recipe lets your bread machine do all the work while you enjoy bakery-quality results at home.
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Recipe Information
Ingredients
- 120 grams Cooked beetroot (pureed)
- 180 milliliters Water
- 400 grams Bread flour
- 1.5 teaspoons Salt
- 1 tablespoon Granulated sugar
- 2 tablespoons Olive oil
- 2 teaspoons Instant yeast
Instructions
Start by preparing the beetroot puree. Cook beetroot until soft (if not using pre-cooked), peel, and puree using a blender or food processor until smooth. Measure 120 grams of the puree.
Add the ingredients to your bread machine in the order recommended by the manufacturer. Typically, this means adding the wet ingredients first: begin with the beetroot puree, water, and olive oil.
Next, add the dry ingredients: bread flour, salt, and sugar, sprinkling them evenly over the liquid ingredients.
Make a shallow well in the flour and add the instant yeast to the well, ensuring it does not touch the liquid at this stage.
Set the bread machine to the basic or white bread setting, medium crust color. The total cycle should take around 3 hours depending on your machine.
Start the machine and let it work through the mixing, kneading, rising, and baking stages. Check the dough consistency after 5-10 minutes of mixing. If it appears too wet, add a tablespoon of flour at a time until the dough forms a smooth ball. If it seems too dry, add a teaspoon of water at a time.
Once the cycle is complete, carefully remove the bread pan and let the bread cool on a wire rack for at least 30 minutes before slicing.
Serve as desired—this vibrant bread is perfect for sandwiches, toast, or on its own with butter.
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3648 mg | 159% | |
| Total Carbohydrate | 331.2 g | 120% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 22.1 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 836 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
