Honey Beet Bread

Name: Honey Beet Bread
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

10 ingredients

4 steps

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

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.