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.
Recipe card 🔽
Beetroot Bread Recipe {Egg Free}
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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Happy Cooking
Regards❤️
Lata
Pin it for future reference 🔽
Great recipe. It so unique and sounds delicious. I will definitely try it. Thanks for sharing.
Thank you Vandana.
This bread is so unique! I have never had beet bread before. This looks so beautiful and must taste amazing! Thanks for sharing, Lata!
Thank you Sandhya.
I have tried beetroot in my cookies and cakes. This eggless beet bread looks absolutely gorgeous amd I just can’t wait to try my hands on this recipe.
Thanks Poonam.
Simply beautiful, the deep red speckles on each and every slice slice of beetroot bread looks so good. Would love to enjoy it with some hot comforting soup.
Thank you heaps Mayuri.
What a pretty color on the bread! Love how lovely the pattern is inside the bread! Nice idea to use beets in bread.
Thank you Priya
I love this fabulous idea of incorporating beet in bread lata here. I too most time make this kind of dishes. The bread is baked so perfectly and looks absolutely gorgeous !
Thank you Sasmita.
Just one simple ingredient has made a lot of difference in regular bread recipe making it more delicious more healthy, and that’s the beauty of this recipe. Awesome.
You said it right Shailender. Thank you.
Those specks of color from beets are so beautiful and enough to lure me to try the bread asap. I would have never thought of using beets in bread. Thanks for your inspiration.
My pleasure Sandhya. Glad to know that you liked the beets in the bread.
Thank you for stopping by.
Such a pretty pink bread here, people who can’t consume raw beetroot, a great recipe for them. Beautiful share Lata
Thanks Jagruti.