<data:blog.pageTitle/>

This Page

has moved to a new address:

http://atravellingcook.com

Sorry for the inconvenience…

Redirection provided by Blogger to WordPress Migration Service
A Travelling Cook: Pickled beetroots and beetroot bread

Pickled beetroots and beetroot bread






I've been craving beetroot the last week or so. So I decided to get cooking my favourite pickled beetroot and some tasty bread to go with it. Here's my recipes.

 Pickled beetroot
Ingredients:
• 4 large beetroot
• 3/4 cup water
• 1 1/2 cups white vinegar • 3/4 cup sugar
• 1/2 teaspoon peppercorns
• 1 bay leaf
• 2 cloves
• 1/2 teaspoon mustard seeds • 1/2 cinnamon stick
• 1/4 teaspoon salt

Instructions:
1. Wash your beetroot and cook in a boiling water until tender.
2. Take out and let cool. Remove the skin and cut the beetroot into slices or quarters.
3. All the other ingredients go in a saucepan and boil for 5 minutes.
4. Place your beetroot into hot sterilised jars and pour vinegar mixture over until all beetroot is covered.
5. Seal the pickled beetroot and store in a cool place. 

Beetroot Bread
Ingredients
  • 3 cups plain flour
  • 1 3/4 cups water from boiled beetroots
  • 1/4 teaspoon dried yeast
  • 1 teaspoon salt
  • 1 grated beetroot
Instructions
  1. Place flour, yeast and salt in a large bowl.
  2. Add water and mix lightly until all ingredients are combined and sticky. 
  3. Cover with plastic wrap or a tea towel and a rubber band (so it doesn't blow away). I pop mine in the warm sun for a bit if I make it during the day but you don't have to. It will bubble and expand and smell rather yeasty.

​Leave covered for 12-18 hours. 
The next day:
  1. Flour a chopping board. 
  2. Remove the dough and pop onto the board
  3. Add the grated beetroot and knead lightly to disperse the beetroot.
  4. Fold it into itself so it becomes a bit more ball like.
  5. Cover slightly with plastic wrap or tea towel and leave for 15 mins. 
  6. Remove and dust top and bottom with flour. 
  7.  Heat your oven to it's highest temperature (250C) 
  8. A little spray oil or olive oil to the bottom and sides of your baking pot
  9. Transfer the dough into the pot with a lid.
  10. Place in the oven for 30 mins. Be aware it will be VERY hot. Your oven mitts may not be thick enough so use layers to remove it at any stage
  11. Remove the lid (CAREFULLY) and place back in the oven for 15 mins. 
  12. Turn out (yes carefully) onto a wire rack until cool.
Variation: if you want your bread to be a true pink colour, then I would advise adding 1 cup of pureed beetroot instead of grated beetroot. Just add it with the liquid at the start of the recipe. I didn't want to lose out on my pickling beetroots so I used grated beetroot instead in this instance. 


Labels: , , , , ,

A Travelling Cook: Pickled beetroots and beetroot bread

Tuesday, August 12, 2014

Pickled beetroots and beetroot bread






I've been craving beetroot the last week or so. So I decided to get cooking my favourite pickled beetroot and some tasty bread to go with it. Here's my recipes.

 Pickled beetroot
Ingredients:
• 4 large beetroot
• 3/4 cup water
• 1 1/2 cups white vinegar • 3/4 cup sugar
• 1/2 teaspoon peppercorns
• 1 bay leaf
• 2 cloves
• 1/2 teaspoon mustard seeds • 1/2 cinnamon stick
• 1/4 teaspoon salt

Instructions:
1. Wash your beetroot and cook in a boiling water until tender.
2. Take out and let cool. Remove the skin and cut the beetroot into slices or quarters.
3. All the other ingredients go in a saucepan and boil for 5 minutes.
4. Place your beetroot into hot sterilised jars and pour vinegar mixture over until all beetroot is covered.
5. Seal the pickled beetroot and store in a cool place. 

Beetroot Bread
Ingredients
  • 3 cups plain flour
  • 1 3/4 cups water from boiled beetroots
  • 1/4 teaspoon dried yeast
  • 1 teaspoon salt
  • 1 grated beetroot
Instructions
  1. Place flour, yeast and salt in a large bowl.
  2. Add water and mix lightly until all ingredients are combined and sticky. 
  3. Cover with plastic wrap or a tea towel and a rubber band (so it doesn't blow away). I pop mine in the warm sun for a bit if I make it during the day but you don't have to. It will bubble and expand and smell rather yeasty.

​Leave covered for 12-18 hours. 
The next day:
  1. Flour a chopping board. 
  2. Remove the dough and pop onto the board
  3. Add the grated beetroot and knead lightly to disperse the beetroot.
  4. Fold it into itself so it becomes a bit more ball like.
  5. Cover slightly with plastic wrap or tea towel and leave for 15 mins. 
  6. Remove and dust top and bottom with flour. 
  7.  Heat your oven to it's highest temperature (250C) 
  8. A little spray oil or olive oil to the bottom and sides of your baking pot
  9. Transfer the dough into the pot with a lid.
  10. Place in the oven for 30 mins. Be aware it will be VERY hot. Your oven mitts may not be thick enough so use layers to remove it at any stage
  11. Remove the lid (CAREFULLY) and place back in the oven for 15 mins. 
  12. Turn out (yes carefully) onto a wire rack until cool.
Variation: if you want your bread to be a true pink colour, then I would advise adding 1 cup of pureed beetroot instead of grated beetroot. Just add it with the liquid at the start of the recipe. I didn't want to lose out on my pickling beetroots so I used grated beetroot instead in this instance. 


Labels: , , , , ,

posted by Cate Lawrence @ 12:44 PM   0 Comments

0 Comments:

Post a Comment

Subscribe to Post Comments [Atom]

<< Home