Beetbread Recipes

SIMPLE ROASTED BEETS

Steps:

• Preheat the oven to 425 degrees F.
• Cut off the leafy tops of the beets, leaving about 1/2 inch of stem, and reserve them for another use. Wash the beets well to remove all of the sand.
• Toss the beets with the oil, 1 tablespoon water, 1 teaspoon salt and a few grinds of pepper in a large bowl. Transfer the beets to a large piece of foil, add the herb sprig if using and wrap the foil up into a packet. Put the packet on a baking sheet and roast until fork-tender, 40 to 50 minutes depending on the size of the beets. Carefully open the packet, watching out for steam. Let the beets cool for 5 minutes, then peel while still warm by rubbing off the skins with paper towels.
• Slice and dress the beets as desired and serve.

UKRAINIAN BEET LEAF ROLLS STUFFED WITH BREAD

Steps:

• Gather the ingredients.
• In a glass measuring cup or small bowl, use a fork to combine yeast with 1/4 cup of the warm water and 1/2 teaspoon of the sugar. Let stand for 10 minutes.
• In a medium bowl, mix together milk, the remaining 2 cups warm water, 1 ounce melted butter, and yeast mixture.
• Add 4 cups of the flour and mix just until well combined.
• Cover with greased plastic wrap and let rise in a warm place until doubled (about 1 hour).
• Punch dough down and transfer to a stand mixer fitted with a dough hook, if desired.
• Add beaten eggs, 1 tablespoon salt, the remaining 1 tablespoon sugar, and remaining 3 1/4 cups flour.
• Knead until dough is smooth.
• Smear top with melted butter or oil.
• Cover with plastic wrap and let rise again until doubled (about 1 to 2 hours).
• Meanwhile, wash the beet leaves.
• Blanch in boiling water for 30 seconds or until pliable (especially if using mature leaves).
• Remove from water and shock with cold water to stop the cooking process. Let drain.
• Gather the ingredients.
• When the dough has doubled, punch it down.
• Take a walnut-sized piece of dough, elongating it to a rectangular shape.
• Place it on a beet leaf.
• Roll up loosely, as you would for cabbage rolls, except leave the sides open to allow for the dough to expand as it rises and then bakes. If you like larger rolls, use more bread dough but, remember, it will grow.
• Line the bottom and sides of a Dutch oven or other large pot with beet leaves.
• Place a layer of beet rolls in the bottom.
• Brush with melted butter or other fat and salt.
• Repeat layering, ending with melted butter or fat and salt on top.
• Cover with plastic wrap and let rise until doubled (about 1 to 2 hours).
• Heat oven to 350 F. When holubtsi have risen, remove the plastic wrap and cover with a layer of beet leaves and a tight-fitting lid whose inside has been brushed with butter or fat.
• Bake for 45 minutes to 1 hour and serve hot with creamy dill sauce.
• Gather the ingredients.
• While the rolls are baking, make the sauce by melting 2 tablespoons butter in a small saucepan.
• Stir in 2 tablespoons flour and cook until mixture bubbles.
• Add broth and, whisking constantly, bring to a slow boil. Cook until thickened, whisking frequently.
• Place sour cream in a heatproof bowl and temper by adding and whisking 1 or 2 small ladles of thickened broth mixture.
• Then add tempered sour cream back into the sauce, whisking until smooth.
• Add 3 tablespoons chopped fresh dill, and salt and pepper to taste. Keep warm until ready to serve.

GRILLED SWEETBREADS

Steps:

• Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes. Drain sweetbreads in a colander, then transfer to a bowl of ice and cold water to cool.
• While sweetbreads are cooling, prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas; see "Grilling Procedure").
• Drain sweetbreads, then pat dry gently and separate into roughly 1 1/2-inch pieces (about 20) using your fingers. Toss sweetbread pieces with oil in a bowl, then thread onto skewers (about 5 pieces on each). Season with salt and pepper.
• Grill sweetbreads on lightly oiled grill rack (covered only if using a gas grill), turning occasionally, until golden brown, 5 to 7 minutes total. Transfer to a platter and let stand, loosely covered with foil, 5 minutes.

BEER BREAD

Steps:

• Preheat oven to 375 degrees.
• Mix dry ingredients and beer.
• Pour into a greased loaf pan.
• Pour melted butter over mixture.
• Bake 1 hour, remove from pan and cool for at least 15 minutes.
• UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
• Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
• I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
• The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).
• Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.

BEET CAKE

Steps:

• In a microwave, melt chocolate and 1/4 cup butter; stir until smooth. Cool slightly. Meanwhile, in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs., In a small bowl, combine the chocolate mixture, beets and vanilla. , Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Before serving, dust with confectioners' sugar.

BEER BREAD I

Steps:

• In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.
• Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.

SWEETBREADS

Steps:

• Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
• Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.

EASY BEER BREAD

Steps:

• Preheat the oven to 350 degrees and grease one standard loaf pan.
• Mix all dry ingredients together.
• Slowly stir in one bottle or can of beer and the 3 tablespoons of hot water.
• Mix until just blended, the dough will look shaggy.
• Pour dough into greased/buttered loaf pan and bake for 1 hour at 350 degrees.
• Let loaf cool on a rack for ten minutes or so before cutting. If you prefer a softer crust, you can wrap the loaf in cling film or put into a zip bag.

"DON'T KNOCK IT UNTIL YOU TRY IT" BEET CAKE!!

Steps:

• Heat oven to 350 °, grease and flour 13x9 baking pan.
• Beat eggs, sugar and oil until light and fluffy.
• Sift together flour, baking powder, baking soda and cinnamon.
• Add to egg mixture and mix well.
• Add vanilla, beets and walnuts.
• Beat for 1 minute on medium speed.
• Pour into pan, bake for 45 minutes, or until a pick comes out clean.

HONEY BEET BREAD

Steps:

• 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.

BEET BREAD

Steps:

• Beat sugar, eggs and oil until light and fluffy. Puree beets in blender until smooth. Beat into egg mixture.
• Blend flour, baking powder, pumpkin pie spice, ginger and salt. Fold flour mixture and orange rind into batter, mixing well.
• Turn batter into a greased and floured loaf pan.
• Bake at 350 degrees F for 1 hour.
• Glaze:.
• Combine brown sugar, orange juice, and reserved beet juice in saucepan; simmer over low heat until thickened. Pour over while bread is warm. Serve with cream cheese.

SWEET BEET BREAD

Steps:

• Grease a loaf pan (9 x 5 x 3 or 8 x 4 x 2) and set it aside.
• Combine the dry ingredients in a bowl (except the nuts).
• In a separate bowl, beat the egg and add the beet, oil, orange juice, and applesauce.
• Add the wet ingredients to the dry all at once and mix until they are just combined.
• Fold in the chopped nuts.
• Pour the mixture into a prepared loaf pan.
• Bake in a preheated oven at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean.