I love this bread so much simply because IT IS PINK. Of course it tastes really good too and is pretty simple to make BUT the color is definitely the pièce de résistance; it makes your instagram cuter, my blog more colorful, and just excites your taste buds. I found the original recipe on pinterest and owe all of it's delicious goodness to the Baking Diary blog but I altered it to fit my own taste and kitchen needs.
Here's what you'll need:
​3/4 cup warm water
1 1/2 cups raw beet puree (about 2 1/2 peeled medium beets)
3 1/2 to 4 1/2 cups unbleached all-purpose flour
2 tbsp olive oil
2 tsp salt
1 tsp sugar
2 1/4 tsp active dry yeast
How to make it:
To make the beet puree - boil 2 large beets or 3 medium beets. Once boiled and soft, chop into 1/4-inch pieces. Puree in a food processor with 1/2 cup milk (or almond milk) until mixture is smooth and free of lumps.
In a small bowl, combine yeast, sugar and water. Let rest 5 minutes.
In a bowl, combine flour and salt. Add in yeast mixture, beet puree and olive oil. Mix until just combined.
Knead by hand about 10 minutes or until dough is smooth and elastic. Shape into a round ball.
Place dough in a lightly greased bowl, cover and let rise until doubled, about 1 1/2 to 2 hours. Preheat oven to 375 degrees F .
Place the dough in a loaf pan (you may want to grease the pan so the bread does not stick to the sides) and spread the top evenly. Before baking the bread, sprinkle the top with a little flour and make an X shape on the top with a serrated knife.
Place the bread in the oven. Bake 30 to 35 minutes.
Best when eaten fresh out of the oven and still warm.
TAKE PICTURES. Only optional obviously but why not show others just how beautiful your bread is ;))
**NOTE: This is a vegan option for all my veggie loving viewers :))
BUT While I LOVE veggies and fruits and being healthy, like I do with all my bread, I ate this lovely pink loaf with a little butter. Other options: nutella, almond butter, and jam spread. BUT this bread is tasty even by itself!