Honey Beet Bread
Total Time
Prep: 30 min. + rising Bake: 30 min.
Yield
2 loaves (16 pieces each)
If you have any leftovers from dinner, you'll find this savory bread makes great sandwiches, too.
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 2 tablespoons honey
- 1-1/2 cups grated uncooked fresh beets, squeezed dry
- 1 cup warm 2% milk (110° to 115°)
- 2 tablespoons butter, softened
- 2-1/2 teaspoons salt
- 6-1/4 to 6-3/4 cups all-purpose flour
- 1 large egg white, lightly beaten
- Toasted sesame seeds
- Optional: Honey and butter
Directions
- In a large bowl, dissolve yeast in warm water. Add honey; let stand for 5 minutes. Add the beets, milk, butter, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes.
- Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape into 2 loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 40 minutes.
- Brush with egg white; sprinkle with sesame seeds. Bake at 350° until top begins to brown, 30-35 minutes. Remove from pans to wire racks to cool. If desired, serve with honey and butter.
Nutrition Facts
1 piece: 108 calories, 1g fat (1g saturated fat), 3mg cholesterol, 203mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 3g protein.
If you have any leftovers from dinner, you'll find this savory bread makes great sandwiches, too.
Recipe Creator
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