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Beetroot and caraway mini loaves
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These gloriously pink loaves are lovely served warm with cheese and chutney. Alternatively, slice and toast, then top with smoked salmon and herb crème fraîche. The bread freezes well too.
Makes: 12 mini loaves
Unsalted butter or olive oil, for greasing
500g strong white bread flour, plus extra for dusting
7g sachet fast-action dried yeast
1 tsp fine salt
1 tsp caraway seeds
170g cooked beetroot (about 3 small beetroots)
1. Lightly grease 12 mini (150g) loaf tins, about 9cm x 6cm x 4cm. Mix the flour, yeast, salt and caraway seeds in a bowl. Put the beetroot in a food processor with 75ml lukewarm water and whizz together until smooth.
2. Add the beetroot purée, buttermilk and 50ml more lukewarm water to the flour mixture and start to bring together into a soft wettish dough (add a little more water if you need to). Turn out onto a lightly floured surface and knead for 5 minutes until smooth and elastic. (The dough will be a bit sticky.) Put the dough in a clean bowl, cover with cling fiim and leave in a warm place for 1-2 hours until it has doubled in size and is soft.
3. Turn the dough out onto a lightly floured surface, knock it back with your hands and give it a quick knead. Divide into 12 pieces (each about 75-85g), shape into small ovals and place in the prepared tins. Put the tins on a baking sheet, cover again and leave in a warm place for about 30-40 minutes, until doubled in size.
4. Preheat the oven to 200 ̊C, gas mark 6. Brush the loaves with a little water and sprinkle with a little white flour. Bake for 20–25 minutes, until well-risen and golden; they should sound hollow when the base is tapped. Turn out onto a wire rack to cool completely. The loaves are best eaten within a few days, or can be frozen, then defrosted and wrapped as gifts.
Typical values per serving:
This recipe was first published in Fri Oct 13 13:28:00 BST 2017.