Bread Machine Beetroot Bread Recipes

BEST BREAD MACHINE BREAD

Steps:

• Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

BEER BREAD (BREAD MACHINE)

Steps:

• Pour beer into a bowl and let stand at room temperature for a few hours to go flat.
• Place all ingredients in the pan according to the order in the manufacturer's directions.
• Set crust on dark and program for the Basic cycle; press Start.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

BREAD MACHINE BEETROOT BREAD

Steps:

• Add the ingredients in the order listed or according to instructions of your bread machine.
• Set the machine to the basic white setting with medium crust.
• Check whilst the machine is kneading the dough, if needed scrape the dough on the sides down with a spatula.
• When cycle is finished, turn out the bread on to a wire rack to cool.

BEETROOT SOURDOUGH BREAD

Steps:

• Mixing
• Combine a portion of the water in the recipe with the beetroot and puree until smooth in a blender, food processor, or with an immersion blender.
• Using a mortar and pestle or a mallet and a plastic bag, crush the vitamin C tablet(s) and add the powder to the beetroot puree, mixing thoroughly to dissolve.
• Combine all of the ingredients except the 65g reserved water into a bowl and mix thoroughly. Add some or all of the reserved water based on your preferred dough hydration.
• Gluten Development
• Over the next two hours, stretch and fold or coil fold the dough with about a half-hour rest in between each session. If possible make one of the later gluten development sessions be lamination. The dough is likely wet enough that you won't need water on your counter. Here are videos of the various gluten development techniques.
• At about the three hour mark, refrigerate the dough overnight (or 8-12 hours) in order to develop even more strength. You can also skip this step and simply continue the bulk fermentation until the dough has expanded by 50-75%.
• Pre-Shape, Bench Rest & Shaping
• In the morning, preshape the cold dough and let it rest uncovered on your counter for 20-30 minutes.
• Prep your you banneton liner/tea towel with plenty of flour.
• Shape your dough into the loaf type you prefer. Here's are a variety of different shaping videos.
• Flour the top of the shaped dough, flip it into your banneton, and cover.
• Final Proof & Baking
• Let the dough final proof for about two hours at room temperature, possibly longer if your kitchen temperature is under 70F and shorter if you didn't do the overnight refrigeration (cool dough).
• Preheat your oven to 500F for 30 minutes with your baking vessel inside.
• When the preheat is complete, flip the dough onto a piece of parchment paper, score it, and load it into the baking vessel.
• If using a clay baker, bake the bread:
• 20 minutes covered at 500F
• 10 minutes covered at 450F
• 5-10 minutes uncovered at 450F
• If using a cast iron vessel, add a sheet of foil under the parchment and bake the bread:
• 20 minutes covered at 500F, then add a baking sheet directly under the vessel
• 10 minutes covered at 450F
• 5-10 minutes uncovered at 450F
• Let the bread cool for about 2 hours before slicing.

SOFTEST EVER BREAD MACHINE BREAD

Steps:

• Place the water, sugar and yeast in the pan of the bread machine.
• Let the yeast dissolve and foam for 10 minutes.
• Add the oil, flour and salt to the yeast.
• Select Basic or White Bread setting, and press Start.
• You can also use the dough cycle of your bread maker and then place in a greased loaf pan; punch down and let rise again and then bake at 350 for 25-30 minutes or until done.