Beetroot Loaf

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 2 REVIEWS ALL GOOD

Added to 4 cookbooks This recipe has been viewed 10473 times

Here’s a loaf that looks good and tastes better. This lip-smacking loaf is made of an optimal mix of whole wheat flour and plain flour fortified with a good dose of beetroot and milk, which gives it a satiating texture and rich flavour, not to forget its pretty colour. Pamper yourself with a warm slice of this bread smothered with butter.

Try other bread recipes like Masala Bread Loaf or Whole Wheat Bread .

Add your private note

Beetroot Loaf recipe - How to make Beetroot Loaf

Tags

Preparation Time: 5 mins Baking time: 40 minutes Baking temperature: 200ºC (400ºF) Baking temperature: 180°C (360°F) Cooking Time: 0 mins Total Time: 45 mins 1Makes 1 loaf (14 slices )
Show me for loaf

Ingredients

3/4 cup grated beetroot
1 cup whole wheat flour (gehun ka atta)
1 cup plain flour (maida)
1 tbsp instant dry yeast
1 tsp sugar
2 tbsp oil
1/2 cup milk
1 tsp salt to taste
plain flour (maida) for dusting
melted butter for brushing

Method

Combine the yeast, sugar and ¼ cup of lukewarm water in a bowl and mix gently. Cover it with a lid and keep aside for 10 minutes.
Combine all the ingredients, including the yeast mixture in a deep bowl, mix well and knead into a soft and loose dough using enough lukewarm water.
Knead the dough again for 5 minutes till smooth and place it in a greased deep bowl.
Cover it with a damp muslin cloth and keep aside in a warm place for 45 minutes.
After the dough has rested for 45 minutes, dust the plain flour over a smooth, flat surface, place the dough over it and knead it well using both your hands.
Stretch the dough with your fingers to make a 250 mm. X 200 mm. (10” x 8”) diameter oval shape.
Roll the dough from one end to the other and to make a 200 mm. (8”) long cylindrical roll like a swiss roll and pinch the edge of the rolls so as to seal it properly.
Place the dough in a greased rectangular aluminium tin of 200 mm. X 25 mm (8" x 3") tin with the pinched edge facing downwards. Cover it with a damp muslin cloth and again keep aside in a warm place for 30 minutes, or till it doubles in size.
Pre-heat the oven at 200°c (400°f) for 10 minutes and place the tin in the oven and bake for 10 minutes.
Lower the temperature to 180°c (360°f) and bake it for 20 minutes keep aside to cool slightly.
Once the bread loaf is slightly cooled, de-mould and brush it with melted butter evenly over it.
Cut the bread loaf into thick 14 slices using a sharp knife.
Serve immediately or store in an air-tight container and use as required.