Step 1: Prepare the Beetroot
Peel and boil or roast the beetroot until tender. Blend it into a smooth puree and allow it to cool to room temperature.
Step 2: Activate the Yeast
In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
Step 3: Make the Dough
In a large mixing bowl, combine the flour and salt. Add the beetroot puree, yeast mixture, melted butter, and egg if using. Mix until a soft dough forms.
Step 4: Knead
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If the dough is sticky, add a little more flour, one tablespoon at a time.
Step 5: First Rise
Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1–1½ hours, or until doubled in size.
Step 6: Shape the Loaf
Punch down the dough and shape it into a loaf. Place it into a greased loaf pan.
Step 7: Second Rise
Cover and let the dough rise again for 30–45 minutes, until it rises just above the edge of the pan.
Step 8: Bake
Preheat the oven to 350°F (175°C). Bake for 30–35 minutes, or until the loaf is golden and sounds hollow when tapped.
Step 9: Cool
Remove the bread from the pan and let it cool on a wire rack before slicing.
Tips for the Best Beetroot Bread
- Roasting the beetroot gives the bread a sweeter, richer flavor.
- For extra softness, brush the hot loaf with melted butter as soon as it comes out of the oven.
- Store in an airtight container for up to 3 days or freeze sliced for up to 2 months.
- The vibrant pink color may soften slightly during baking, but the bread will remain beautifully colorful inside.
This homemade beetroot bread is soft, lightly sweet, and naturally eye-catching—perfect for breakfast toast, sandwiches, or serving alongside soups and salads.