pink No-Knead BEET bread loaf

A chill and cheer in the air inspired another splash of color in our kitchen.
Deep red beets won over my heart strings with pink dough turning into a charismatic bread.

Most of us North Americans have been experiencing blasts of cold arctic air.
I can only assume that our ovens are certainly getting a hefty workout.
If only my exercise machine could have the same bragging rights ;o)

It's a new year and why not start with a splash of color.

I'm always enthusiastic about natural color in my food.

Warmth from my loved ones remind me of the enjoyment from my oven’s embrace.
My oven can offer tummy love to who’s ready to receive bread with personality.

I may not be done with my other baking treats, but we wanted bread...
but, not just any bread...a pink one was on our roster.

Since bags of local beets are still plenty from our cold storage, why not take advantage of them.
Not long ago, I had shared some of my... 
Beet sour cream bread buns which I make quite often.

I’ve also made chocolate cookies with red beets...how truly delicious they turned out.
You'll have to be patient within the next few posts...they will be coming your way ;o)

Now, about making this no-knead dough.

Although a little time patience is required...this bread is very easy to put together. 
Maybe only the cooked beet part could slightly annoy you.
What I do, is roast many at one time and lightly chop and freeze them for later use.

BEET bread loaves

yields 2 loaves 
pan size used: 5-1/2 x 8-1/2 inch / (14x22cm)

Note: After making this a few times since posting...
I have come back to re-vamp this recipe with small tweaks on the method used.

(American / Metric measures)

. 1 cup (250ml) (~2 medium) cooked, peeled red beets, room temperature
. 1 xLarge egg, room temperature
. 2 Tbsps. (30ml) granulated sugar
. 2 tsps. (10ml) active dry 'traditional' yeast

. 2 Tbsps. (30ml) unsalted butter
. 1 can (354ml) 2% evaporated milk
. 1/4 cup (60ml) water

. about 5-1/2 cups (835g) All-Purpose flour *
. 1 Tbsp. (15ml) sea salt

* Note:
. 2 cups of All Purpose flour can be replaced with Whole wheat flour.
. To add a little more protein…replace 1/2 cup of All Purpose flour with a Chickpea or Millet flour.

Replace beets with cooked Squash or Sweet potato


1. Liquid mix:  In a small pot, warm up the milk and butter on LOW-MED heat for about 10 minutes.  Remove the pot from the heat and check temperature to about (~95F/ 35C).
2. Afterwards, in a big blender, place the egg, beets, sugar and yeast.   Pour in the warm liquid and blend for a few seconds until smooth.   Keep the blender covered and let it rest for 15 minutes as the yeast reacts.  

3. In a stand mixer with its dough hook, place the flour and salt together.  Start whisking at a moderate speed (#2 for most machines).  With the machine continuously on, slowly pour in the beet mix into the flour just until the dough slowly releases itself from the walls of the bowl and starts coming together.  Only add more flour if absolutely necessary.

4. Proofing dough:  Place the dough into an oiled large bowl.  Then, in a draft free zone, place the dough bowl covered with a tight plastic wrap and covered with a cloth for 1 hour.
5. Meanwhile: Unless using Silicone lined pans…lightly grease the two loaf pans and place a parchment paper fitting on the largest part of the pan with an overhang.  Set aside.

6. After the hour has passed, the dough will have doubled.  Punch it down to release its gas.  Divide the dough in two.  Then, with the aid of a Silicone pad, spread out one dough at the time to then roll it up very tightly, while tapping the ends inwards while doing so.   Fit each log with seal down and into their pans.  Set them aside in a draft-free area. Cover each pan with a lightly oiled plastic and then cover both pans with a cloth for a period of 90 minutes to have the dough rise once more.

7. Meanwhile, about 30 minutes before the rising time is up, start pre-heating the oven at 350F/180C/Gas4 and position the rack in the middle of the oven.

8. When the dough has doubled in bulk, remove the plastics and place the two loaf pans in the oven to BAKE for 40 minutes.   Afterwards, allow the breads to cool in the pans for 10 minutes before removing them to a rack to properly cool at room temp. before slicing.
TIP: in order for the loaf to be properly sliced for storing…it's best to wait a few hours.

I hope the holidays were cheerful as well as memorable for you.
Let our newest year bless us all into reasonable prosperity and great health.

May there be more color brought into your life.
Happy New Year everyone.

Flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here are other recipes that may be of interest: