Beetroot Bread Recipe {Egg Free}

Beetroot Bread Recipe {Egg Free} | How to make egg free Beet bread at home | Recipe of Beetroot bread {egg free} | Egg free beetroot bread recipe with step by step instructions

Beetroot Bread Recipe {Egg Free} is simple and easy to make, looks just amazing studded with bright red shreds of beets. It’s soft, mildly sweet, delicious and egg less too.

This bread toasts perfectly and tastes good with peanut butter or  even plain butter or just like that with tea/coffee.

Why Beetroot in the Bread Recipe?

So far I have experimented a lot with beetroot by making many dishes like Beetroot hung curd mini cheesecake, Cheesy beetroot patties/tikkis, Chocolate beetroot cake and Beetroot and pear soup.

This gorgeous looking bread caught my attention when a fellow blogger Namita shared this on one of the food groups.

I tried this many years ago but somehow it got skipped to post and share with the world. Phew…. better late than never, so here it is!

In addition to that this is a small,  effort worthy step towards including more veges in our daily diet.

Step by step instructions to make Beetroot Bread Recipe {Egg Free}

First of all grate the raw beetroots. Squeeze out the juice. Keep it aside.

In a bowl mix all purpose flour/maida and salt. To this add grated beets.

Meanwhile in a mixing bowl add honey to warm water and mix well.

Add yeast to this and cover for 10 minutes to activate. Yeast should begin to foam. Add butter to this.

Now add these liquid ingredients to maida salt mix (dry ingredients) and knead dough.

To bind the dough keep adding warm milk while kneading to get a very soft and pliable dough.

Grease a deep dish/bowl with oil. Transfer kneaded dough to this bowl. Apply some oil all over the dough so that it’s coated well from all sides.

Cover and keep in a dry and warm place to rise for 1 hour or until it gets doubled.

By now the dough will become bright pink color due to the beets. After an hour punch dough and knead for 5 minutes. Cover and let rest for 5 minutes.

Transfer this dough to a floured counter. Roll it out into a rectangle not bigger than the width of the pan you are using.

Roll the dough towards you, tightly. Pinch seams to seal. Place it in a greased 8.5×4 inch loaf pan with the seam side down.

Cover with a kitchen towel and leave it to rise for another 1 hour or till it rises well.

Meanwhile preheat oven to 180°C for 10 minutes. Bake beetroot bread for 35 to 40 minutes or till it turns golden on the top.

If the bread appears to be browning too quickly, cover it with a foil.

Remove from the pan after half and hour. Place it on the wire rack to cool down completely.

Cut into slices and enjoy with Tea/coffee.

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5 from 9 votes

Beetroot Bread Recipe {Egg Free}

Beetroot Bread Recipe {Egg Free} is simple and easy to make, looks just amazing studded with bright red shreds of beets. It's soft, mildly sweet, delicious and egg less too.

Prep Time15 minutes mins

Cook Time40 minutes mins

Bread proofing2 hours hrs

Total Time2 hours hrs

Course: Breakfast, Snack

Cuisine: International

Servings: 1 Loaf

Author: Lata Lala

Ingredients

• 3 cups all purpose flour/Maida
• 1/2 teaspoon salt
• 1 cup grated beet root raw
• 1 tablespoon butter
• 2 ¼ teaspoon instant dry yeast
• 1½ tablespoon honey
• 1/2 cup warm milk or less/more for kneading
• 1-2 teaspoons oil any vegetable oil

Instructions

• First of all grate the raw beetroots. Squeeze out the juice. Keep it aside.
• In a bowl mix all purpose flour/maida and salt. To this add grated beets.
• Meanwhile in a mixing bowl add honey to warm water and mix well.
• Add yeast to this and cover for 10 minutes to activate. Yeast should begin to foam. Add butter to this.
• Now add these liquid ingredients to maida salt mix (dry ingredients) and knead dough.
• To bind the dough keep adding warm milk while kneading to get a very soft and pliable dough.
• Grease a deep dish/bowl with oil. Transfer kneaded dough to this bowl. Apply some oil all over the dough so that it's coated well from all sides.
• Cover and keep in a dry and warm place to rise for 1 hour or until it gets doubled.
• By now the dough will become bright pink color due to the beets. After an hour punch dough and knead for 5 minutes. Cover and let rest for 5 minutes.
• Transfer this dough to a floured counter. Roll it out into a rectangle not bigger than the width of the pan you are using.
• Roll the dough towards you, tightly. Pinch seams to seal. Place it in a greased 8.5x4 inch loaf pan with the seam side down.
• Cover with a kitchen towel and leave it to rise for another 1 hour or till it rises well.
• Meanwhile preheat oven to 180°C for 10 minutes. Bake beetroot bread for 35 to 40 minutes or till it turns golden on the top.
• If the bread appears to be browning too quickly, cover it with a foil.
• Remove from the pan after half and hour. Place it on the wire rack to cool down completely.
• Cut into slices and enjoy with Tea/coffee.

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