SERVES: 6 TIME: 4 hours
As part of our RED course in our Taste the Rainbow dinner party we wanted an accompaniment to our Red Pepper Gazpacho. What goes better with soup than bread? But the bread must be red… we said. Enter, beetroot. Your fun loving local root, will dye everything it touches and in this instance thats exactly what we wanted.
Controversially Saskia peeled the beetroot before cooking (gasps from the audience) but it worked so there we go we’re giving you the recipe verbatim.
- Peel your beetroot (more gasps) with a knife and chop it roughly into inch cubes. Put it in a pan with around 500ml of boiling water, make sure it just covers the chunks, and bring to the boil.
- Once boiled just turn it down and let it simmer until the beetroot gets soft enough to smush with a fork. Take it off the heat and leave to cool – a lot of the water should have evaporated and you might have ruined your pan but don’t worry the bread is worth it.
- Once cool put it in a food processor and blitz to a puree. NB: You can store this for a couple of days before you make the bread but you cant pause during the process of the bread making itself.
- In a small bowl, mix your yeast powder, sugar and water. Let rest 5 minutes to do it’s thang.
- In a big bowl combine the flour and salt.
- Add the yeast, 1½ cups of your beetroot puree and the olive oil. Mix with a flat spoon until combined.
- Chuck a bit of flour on a worktop and knead the mixture until it is smooth and elastic (about ten mins) adding flour if it all gets a bit sticky.
- Place in a bowl and cover with clingfilm for about 1 to 1½ hours.
- It should be risen by about double, take it out of the bowl and back onto a flour surface and chop into 6 equal amounts.
- Roll these into nicely shaped balls and place on a baking paper lined tray. Loosely cover with more clingfilm and leave for 45mins to an hour.
- Preheat the oven to 180°c.
- Peel off the clingfilm, dust to rolls with a little flour and make an X shape with a knife in the top of each.
- Bake for about 30 mins and keep checking back and TADA Mary Berry eat your heart out.