Comments on: Roasted Beet Bread

By: Beet Bread « A Pocketful of Yeast

Beet Bread « A Pocketful of Yeast — Fri, 15 Jan 2010 05:32:52 +0000

[...] me but I wanted bread that looked like and tasted like a beet. My result was a modification of The Knead for Bread’s recipe. Also, I have converted the recipe into metric measurements and baker’s percents. [...]

By: John

John — Fri, 14 Aug 2009 16:06:42 +0000

Why the outside of the cooked bread remains red but the inside is brown.

“Beet pigments are unstable at higher temperature, but the chemistry depends on the pH and composition of the solution, oxygen concentration, how long the solution is boiled for etc. Generally, plant extracts are complex, i.e. they contain phenolics and lots of reactive substances in addition to what you are looking at, and they will turn brown at 80ºC (176 degree far.)

The red color remains in the crust because by the time the loaf reaches 176 degrees the water concentration in the outer layer has dropped to the point that these reactions can no longer occur.”

-Dr. R Carl Hoseney

By: Nancy McBride

Nancy McBride — Tue, 07 Jul 2009 23:53:49 +0000

I’ve been using pureed canned beets for years in simple yeast breads, using whatever flour, odds and ends, like cheese, or eggs, or seeds, etc., depending on my melding drift of the day, and what I had around. If you have leftover mashed potatoes, or corn? Or if you have a sweet tooth?Today, I added cooked down rhubarb, orange marmalade, some cooked down raisin juice, and, of course, the raisins for a breakfast twist. And it always turns out muy yummy! The beets simply make it moist, and the crust, crunchy! The color is fantastic, and it goes with everything!

By: Padrino

Padrino — Fri, 12 Jun 2009 05:30:07 +0000

Just FYI: “panini” is plural. The singular is “panino.” Unfortunately that is a very common mistake with non-Italian speakers. On the same tip, “lasagna” is singular, “lasagne” is plural; you pull one lasagna out of the box, but you have a plate full of lasagne.

Grazie mille! Buona fortuna!

By: Illanna

Illanna — Wed, 20 May 2009 14:14:02 +0000

Hi, I found this page by searching for “beet bread” because I am in a swap based on the show “The Office.” My swap partner loves Dwight, and I’m newly obsessed with baking bread, so I thought it would be funny to mail her a bread made with Schrute Farm Beets. I just got a bread machine as a gift, and I was wondering if you think there’s any way to adapt this recipe for the machine. If you have any tips, please let me know. Otherwise, I’ll just do some trial and error and I’ll let you know how it turns out. Thank you for posting this recipe.

By: hollie

hollie — Fri, 08 May 2009 17:04:36 +0000

I’m making this tomorrow…yessssss.

By: Andy

Andy — Tue, 14 Apr 2009 23:02:45 +0000

How would you like a reply from someone who’s made the bread Chuck? I did, but with a slight change – I used some pureed beets I make every autumn and store in the freezer, a favourite recipe of ours from “The New Basics” by Julee Rosso and Sheila Lukins; it’s a beautiful and flavourful veggie dish that we love, made with beets (fresh from our garden), butter, onions (ditto), cider vinegar and ground coriander(ditto). I wanted to use those beets in your bread along with some added ground coriander (~1 Tbs) to go with a sausage and lentil soup flavoured with cumin I like and wanted to make. Your recipe worked well, though I did add almost an extra cup of ground whole wheat (from a local farmer, quite coarse), and I got 2 beautiful pink loaves, nicely shaped, risen and sprung. The crumb was excellent, with a coarse texture from the whole wheat flour, and a pinkish/brown colour, quite unusual. Sadly the flavour of the beets was not as pronounced as I had hoped knowing the flavour that is there. Nevertheless the bread was good and enjoyed by all. I might make a rackfull of these pink loaves for a breastcancer fundraiser next month. =:0)
Just wondering, Chuck, have you made the recipe with more than a cup of beets? I’ll probably try it to up the beet flavour if it can be done and still get such a good loaf.

By: Katherine

Katherine — Wed, 08 Apr 2009 01:39:21 +0000

Very unique. The color is so elegant.

By: Cakespy

Cakespy — Thu, 02 Apr 2009 17:20:44 +0000

Be still my BEET-ing heart! yum!

By: Jude

Jude — Wed, 01 Apr 2009 04:55:23 +0000

the colors on those loaves is really something. I’m sure there’s more to it than looks though. It must be packed with flavor and nutrients.