Milk bread with dried beets
Ingredients
Milk Bread Dough
- 300 gr flour (protein > 11%)
- 220 gr fresh milk
- 10 gr milk powder
- 40 gr sugar
- 3 gr instant yeast
- 3 gr salt
- 30 gr butter
- 1 tsp beetroot powder
Instructions
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Beetroot powder is essentially beetroot that has been dried in a dehydrator and ground into a fine dust. While completely optional, it gives this swirled milk bread a stunning color. If you prefer a different shade, you can easily swap it for turmeric or cocoa powder. I bought mine at the clean food store ZOYA.BG
Now, let’s get started on making your soft homemade milk bread.
Using a stand mixer fitted with a dough hook, combine all the dough ingredients except for the butter and salt. Knead until everything comes together into a cohesive ball. Next, add the butter. Keep the mixer running until the butter is thoroughly incorporated, then continue kneading for another 5 minutes to help the gluten develop. To ensure the dough is ready, pinch off a small piece and gently stretch it in opposite directions. You are looking for the windowpane test: the dough should stretch into a thin, translucent sheet without tearing. If it snaps, keep kneading for another 3 to 5 minutes and test again. The video below demonstrates what the final minute of the kneading process looks like.
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Divide the well-kneaded dough into two equal portions. Add the beetroot powder to one half and mix until the color is smooth and even, giving you a lovely pink dough for the two-tone effect. Place both dough balls in separate containers and let them proof in a warm spot. (For this recipe, I used the microwave for the first proof: simply place a cup of boiling water inside along with the dough, close the door with the microwave OFF, and leave it) for 50 to 60 minutes until doubled in size. Once proofed, roll out both doughs (or gently stretch them with your hands) into rectangular layers. Before rolling, I like to spray both the table and my hands with a little vegetable oil to prevent sticking. Carefully layer one sheet of dough on top of the other, as shown in the video, and then twist them into a beautiful swirled roll, securing the ends. Place the roll seam-side down in a prepared baking dish. Cover it to keep it from drying out (a shower cap or “hat” works well) and leave it in a warm place for the second proof. It should take about 45 minutes to an hour for the dough to fill roughly 90% of the mold’s volume. Before baking, I spray the dough with a honey and water mixture—using a small spray bottle—then sprinkle seeds on top and make decorative cuts. As you’ll see, these finishing touches are entirely optional. Finally, bake your delicious swirled beetroot milk bread in an oven preheated to 180 ° C for about 30 to 35 minutes, until it is golden brown and cooked through.
