Beetroot Bread

Method

1. Chop the beetroot finely in a food processor

   • 250g Beetroot (Cooked, Vacuum Packed)

2. In a large mixing bowl combine the flour, allspice, salt and walnuts.

   • 500g Allinson Strong White Bread Flour
   • 1 tsp Ground Allspice
   • 1 tsp Salt
   • 70g Walnuts (Chopped)

3. Make a well in the centre and add the beetroot, yeast, sugar and water. Mix all the ingredients together to make a soft, pink dough. You may need to add a little extra flour to form it into a soft ball.

   • 1 Allinson Easy Bake Yeast Sachet
   • 1 tsp Silver Spoon Caster Sugar
   • 225ml Warm Water

4. Turn out onto a floured work surface and knead until the dough is smooth and elastic.

5. Place the dough in a large bowl lightly greased with some oil. Cover with a tea towel and set aside in a warm place for one hour or until doubled in size.

6. Turn the dough out onto a floured surface and knead just 5 times.

7. Shape the dough into a bloomer shape and place on a baking tray lined with baking parchment. Cover the dough with some oiled clingfilm and set aside again for about one hour or until doubled in size. This is soft, moist dough. Take care not to over rise as it may collapse in the oven.

8. Preheat your oven to 180°c Fan / 200°c / gas mark 6

9. Remove the clingfilm and dust the loaf with flour and slash the top with a sharp knife.

10. Bake in your preheated oven for 40 minutes or until the base sounds hollow when tapped. Cool on a rack.