Beetroot bread

Christine Passingham from Robinsfield School
8 people (one loaf)
Prep time: 
10 minutes
Cook time: 
20 minutes with 1.5 hours proving time
  • 250ml warm water
  • 5g dried yeast
  • 1 tsp sugar
  • 500g strong white flour
  • ½ tbsp olive oil
  • 150g plain cooked (vacuum packed) beetroot, drained and pureed
  1. Pour the flour into a mixing bowl, make a well in centre and add dried yeast, add sugar, salt and olive oil to bowl – avoid putting into contact with yeast.
  2. Pour in water and pureed beetroot and knead with dough hook for 5 minutes.
  3. Set aside to rise for around 1hr, until doubled in size (a hot cupboard is very handy for this).
  4. Turn onto floured surface and shape into a rectangle, roll into log shape and tuck ends under.
  5. Transfer to loaf tin and leave 20 minutes to rise again.
  6. Pre heat oven 220C/ Gas 7.
  7. After second rise cook in hot oven for 20 minutes.
  8. This bread comes out a pink colour and is very attractive to small children. (you can tell them it’s magic!)