I believe that once in a while a person should share their failures and not just their triumphs.
It makes one less intimidating. And especially when it comes to cooking, for all those people who think they can’t cook things and that those of us who cook a lot always get it right!
And for those people, like me, who don’t always get on too well with recipes and just figure it is okay to “wing it”, hopefully you can learn from the mistakes.
I think this might be the case with my “Beet Bread”.
I saw some somewhere, on one of the many blogs or newsletters that I get and thought, “I could make me some o that!” as I have long been a fan of hiding innocent vegetables in places they might not otherwise be found.
I looked up a bunch of recipes and they all seemed rather involved, as bread in general can sometimes be.
Because we are after all talking actual bread with yeast and a crust and not cakey loaf like BANANA BREAD or what have you…..
So I decided to do it the lazy way and just use the old faithful POT BREAD tried and true recipe but toss in some beet!
Seemed a no brainer.
I started by adding to the mixer:
- 1 tsp yeast
- 1 tsp sugar
- 1/2 cup warm water
Then while they were getting to know each other, in a blender or food processor squish up:
- peeled raw beets cubed ( enough to yield about a cup of puree)
- 1/2 cut of warm water
Now here is where I think I got in trouble because I probably had about two cups worth of squished beet, which turned out to be all together too much.
Once the yeast mixture starts to foam, add in:
- 1 tsp salt
- 3 cups flour
The original recipe calls for 1 1/2 cups warm water. So I had 1/2 cup in with the yeast, 1/2 cup in with the beets and so then there was still a 1/2 cup to go……which I added but probably shouldn’t have.
I would say, add in the beet mixture after the flour is well mixed in and then just add the remaining water gradually making sure your dough doesn’t get too wet.
Then, as per the original recipe, plop the dough in a bowl and cover it with clean film plastic wrap and put it somewhere safe for 12 – 18 hours. I always just pop it in the oven out of the way.
I find doing the prep in the evening gives you nice bread for breakfast!
So when it is time, pre-heat the oven to 450 degrees and only when it has reached full temp, pop your cast iron pot with the lid into the oven for 30 minutes till it gets smokin hot.
Meanwhile, dump your dough on to a well floured board and knead a little.
This is where I really got in trouble! When I took the dough out it was literally swimming in liquid. So I had to keep adding more and more flour to the board and rolling and turning it in, to try and dry it out. Not really sure how good that was for it.
Then cover with plastic and leave sit until your pot has heated.
Then VERY carefully remove the pot from the oven, take of the lid and plop your dough into the pot, cover it back up and bung it back in the oven!
Bake for 30 minutes, then take off the lid and bake another 15 minutes.
I think mine needed to be baked just a little while longer because it seemed a bit gummy in the centre.
Then let cool on a rack till it is well cooled, but doesn’t have to be cold.
I was very surprised when I cut it open only to find that the tell-tale beet pink was only on the outside! And then inside it just looked like some sort of dark, regular homemade bread.
The pictures I saw of other beet bread seemed to be pink all the way through.
I ended up toasting a few pieces before we ate it, because it just didn’t seem quite done.
But it tasted just fine. Although not “beety” at all, just pretty much like any other homemade whole grain bread.
And it was particularly good with some cream cheese and a bowl of soup!
I do think I will have to try again.