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Honey Beet Bread

If you have any leftover from dinner, you'll find this savory bread makes great sandwiches, too.
  • Total Time
    Prep: 30 min. + rising Bake: 30 min.
  • Makes
    2 loaves (16 slices each)

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 9x5-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.
Nutrition Facts
1 slice: 108 calories, 1g fat (1g saturated fat), 3mg cholesterol, 203mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • Docsbob
    Jun 9, 2015

    Couldn't taste the beets. A great way to get in extra vegetables,

  • cinmo382
    Apr 14, 2009

    Fabulous recipe. The dough turns dark pink, but the baked bread comes out looking like the picture.

  • janwilkins
    Oct 6, 2008

    It was difficult to find fresh beets, but once I did, I made several loaves & put in freezer.The one we ate was fantastic.