Beet Basil Sandwich Bread
Baking is off late my new passion ..and trying new things in baking is getting interesting in me now.This basil beet sandwich bread is one of my new innovation and importantly one of the best way to make kids eat beet along with basil makes this bread even more healthy.
There are two ways to bake this you can put all the ingredients in blender other than flour and yeast which will given you a beet colored bread however i wish to take some effort and bring some pattern so that it will be interesting for kids and for any of us when you see the bread with the nice design with natural colors.
Wish to watch the video of making Beet Basil bread click below.
As a beginner each day i am learning the art of making perfect bread .I recommend as a beginner to try with the all purpose flour instead whole wheat as its easy to work with and handling becomes easy.
I am sharing 50:50 bread recipe where half all purpose flour and whole wheat goes in.and for all those who dont like beets trust me you will not get the flavor of beets in this bread so without any further straight away go to the recipe and the method.
Ingredients:
(1 cup= 240 ml)
All purpose flour: 1+1/2 cup
Whole wheat flour: 1+1/2 cup
Beet pure 2 tbsp
Basil puree 2 tbsp
Salt 1 tsp
Dry yeast 1 tbsp
Sugar 1 tvsp
Olive oil 3 tbsp
Instructions:
Proof the yeast:
Add 1 tbsp yeast in a luke water water or milk with 1 tbsp sugar abd whisk well .Rest for 10 to 15 mts depending on the weather it takes time to bloom.
Take a large bowl sieve the flour along with salt adding 1 tbsp of milk powder here is optional but if you add flavor will be good.keep aside the sieved ingredients aside now check the yeast by now it would have been proofed of not make it again because using yeast which has not bloomed is of no use in breads .
Add the proofed yeast little by little and bind the flour together to form a dough. This needs to be transfer to the clean work surface and knead till you get soft and bouncy dough.It took 15 minutes for me.After kneading for 5 to 6 minutes add olive oil little by little and continue kneading.Total 3 tbsp of oil i used which also includes for greasing my vessels to keep the dough for the first proof.
After dough is kneaded till it is nice ans soft do the window pan test by stretching the dough it should not fall apart and it should not tear either so till then knead knead knead .....
Take three separate vessels divide the dough in to three keep one portion white in one vessels add oil on top and cover it .Take another portion of the dough and add the beet pure on to the dough and knead for few minutes if you find sticky adjust with litlt flour and knead once its soft and bouncy place it on the another vessel with oil greased on top similarly with basil puree knead and leave it for second proof.
Here typically second proof takes 30 to 45 mts depends on the weather condition that you are living in however i kept it for over night in my fridge not on the freezer .
Over night proofed dough will give nice aroma and flavor do try nicely cover with foil or cling place inside the fridge. The next morning allow it to come to room temperature dont bake it straight away.
Once it has come to room temperature brush with milk simultaneously pre heat your oven at 200 degree for 10 minutes and bake it for 40 minutes.
Again each oven works differently so keep checking after 30 minutes use both rods on for baking breads.
As far my understanding too much kneading will not make any difference with the texture of the bread and dont over proof the dough so dont rely on the clock keep checking once the volume is doubled start shaping the bread.
Wish to buy hand mixer for kneading dough click below..
Enjoy this healthy beet sweet basil breads with butter,jam or even you can make sandwiches with filling of your choice. Its a healthy bread indeed do try.
Happy baking
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