Honey Beet Bread Recipe

5 3 3
Honey Beet Bread Recipe
Honey Beet Bread Recipe photo by Taste of Home
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Honey Beet Bread Recipe

Read Reviews
5 3 3
Publisher Photo
If you have any leftover from dinner, you'll find this savory bread makes great sandwiches, too.
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 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 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. Yield: 2 loaves (16 slices each).
Originally published as Honey Beet Bread in Country February/March 2004, p49

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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).
Originally published as Honey Beet Bread in Country February/March 2004, p49

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Reviews forHoney Beet Bread

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MY REVIEW
Docsbob User ID: 7105238 227671
Reviewed Jun. 9, 2015

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

MY REVIEW
cinmo382 User ID: 1756008 77397
Reviewed Apr. 14, 2009

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

MY REVIEW
[email protected] User ID: 995974 138414
Reviewed 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."

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