Beetroot bread topped with poppy seeds..
This texture of this bread is very soft and light . Grated beetroot is added. Beetroot puree (without water ) can be added instead of grated beetroot .
Ingredients
- 2 1/2 cups All purpose flour /Maida
- 1 1/8 tsp Instant dry yeast
- 1 tbsp Sugar
- 1 tsp Salt
- 2 tbsp Fresh cream
- 1 tbsp Oil
- 75 g Beetroot
- 3/4 cup Water
- 1 1/2 tbsp Poppy seeds
Directions
Wash ,clean and peel 75gms of beetroot .
Grate it using a grater .
In a bowl ,mix flour ,fresh cream , instant dry yeast ,sugar, salt well .
Mix well .
Add grated beetroot .
Mix well .
Add water .
Knead well for 5-6 minutes .
Add oil and knead for another 3-4 minutes .
Dough will be slightly sticky . Do not add extra water .
Roll the dough into a ball and apply oil .
Place it into a well oiled bowl and cover it with a cling film ,
Let it double in size.
Gently punch the dough .
Knead for a minute or two .
Roll it into rectangle using a rolling pin .
Roll it tightly .
Shape it into a log .
Place it into a well oiled loaf tin .I used 8"x 3.5 " tin .
Cover it with cling film and let it rise . Meanwhile pre heat the oven with top and bottom rods on at 180 degree C .
Cover it with cling film and let it rise . Apply water/milk with a brush and sprinkle poppy seeds . Make a tent with aluminum foil and bake for 25 minutes at 180 degree C.
Now take the tin out and remove the aluminum foil and apply butter . Place it back in the oven (without the aluminum foil ) and bake for another 4-5 minutes until the top is evenly brown .
Transfer it to a wire rack and apply butter .Allow it to cool for atleast for 3 hours before slicing .
