An attachment to beetroot must run in my family. My father makes a mean loaf and his favourite recipe is apple and beetroot. I'm in Dorset with my parents for a couple of days so have had a chance to witness the production of this super loaf first hand. The dough looks a bit strange as it's rising; the damp pink is more reminiscent of the butcher's slab than the baker's counter but after 30 minutes in a 180 degree oven the crumb turns a rich gold.
If you're looking for a light slice, that stays fresh for 4 days, add a bit of fruit or veg to your usual recipe.
500g strong white flour
30 g butter
1 packet instant dried yeast (10 g)
1 small apple peeled and grated
Half a tennis ball size beetroot, cooked and grated.
2 tblsp sugar
1 tsp salt
2 tblsp olive oil
250 ml warm water
Rub the butter into the flour and add the rest of the above ingredients. Knead well for an elastic dough and leave in a warm place to double in size. Knock back and allow to rise for a second time, then knock back again, divide in half and put into two well buttered loaf tins. When the dough has risen for the third time, pop the tins straight into the hot oven.
I've eaten more bread in the last two days than the last two weeks. It's the saving of my waistline that I'm off to Scotland tomorrow.