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Honey Beet Bread

 Honey Beet Bread
If you have any leftover from dinner, you'll find this savory bread makes great sandwiches, too.
32 ServingsPrep: 30 min. + rising Bake: 30 min.

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 King Arthur Unbleached 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°

2 of 2

Honey Beet Bread (continued)

Directions (continued)

  • 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.