Honey Beet Bread Recipe

Honey Beet Bread Recipe photo by Taste of Home

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If you have any leftover from dinner, you'll find this savory bread makes great sandwiches, too.

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Honey Beet Bread Recipe

Prep: 30 min. + rising Bake: 30 min.

Yield: 32 Servings

30 30 60

Ingredients

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
2 tablespoons honey
1-1/2 cups grated uncooked fresh beets, squeezed dry
1 cup warm milk (110° to 115°)
2 tablespoons butter, softened
2-1/2 teaspoons salt
6-1/4 to 6-3/4 cups all-purpose flour
1 egg white, lightly beaten
Toasted sesame seeds

Directions

In a large bowl, dissolve yeast in warm water. Add honey; let stand for 5 minutes. Add the beets, milk, butter, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape into two loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 40 minutes.
Brush with egg white; sprinkle with sesame seeds. Bake at 350° for 30-35 minutes or until top begins to brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

Nutritional Facts 1 serving (1 slice) equals 108 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 203 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Honey Beet Bread in Country February/March 2004, p49