Fuchsia Beet Bread with Horseradish
If you fancy a colorful table, try making a second batch of this dough with another purée, such as carrot or spinach, then swirl them together jellyroll-style for a Technicolor marble bread.
INGREDIENTS | YIELDS 2 LOAVES
- 3 large beets, scrubbed clean, with stems removed
- ⅔ cup warm water
- 1¾ teaspoons active dry yeast (1 package)
- 2 eggs
- ⅓ cup prepared horseradish
- 1 teaspoon kosher salt
- 2–3 cups bread flour
- 2 tablespoons olive oil
Preheat oven to 500°F. Wrap beets together in foil and bake until tender, about 1 hour. Cool completely. Peel off skin and purée beets in a food processor or blender. Set aside.
In a large bowl, combine water, beets, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
Add eggs, horseradish, and salt; stir to combine. Add enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
Coat two 9″ × 5″ loaf pan with pan spray and line the bottom and short sides of each pan with a strip of parchment. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape into oblong loaves. Place into prepared pans seam-side down, and set aside to proof for 30 minutes, or until dough rises above the pans. Preheat oven to 350°F.
Brush the risen dough gently with olive oil, and bake until golden brown and hollow sounding, about 30–40 minutes. Cool 10 minutes, remove from pans, and cool completely on a rack.