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      The Makings of Something Magnificent

      Our inspiration is to help our customers make something magnificent.

      Our Home Baking website aims to help you to find your inspiration.

      The Makings of Something Magnificent

      Homepage

      The Makings of Something Magnificent

      Our inspiration is to help our customers make something magnificent.

      Our Home Baking website aims to help you to find your inspiration.

      The Makings of Something Magnificent

      lazy beetroot bread

      A vibrant purple bread bursting with good flavours and good nutrition.

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      And no need to break into a sweat over this bread- it can be made inbetween the laundry and walking the dog and changing the duvet cover on a not-so-lazy sunday morning. All it takes is three kneads, each lasting 30 seconds (thank you Dan Lepard!) and then you just let the yeast do it's thing!
      This is delicious as lunch, slathered with butter and then dunked in a cream of tomato soup-
      or spread thickly with a lemon curd or marmalade for breakfast

      Ingredients

      400g raw beetroot, roasted until tender and then peeled and mashed

      500g Shipton Mill Finest Bakers White Bread Flour

      1 tsp salt

      1 tsp Shipton Mill Organic Dried Yeast

      225ml tepid water

      1 tsp sugar

      A little oil for kneading

      Method

      Dissolve the sugar in the water. Sprinkle over the yeast and leave in a warm place until covered with froth.

      In a large bowl, mix together the activated yeast, beetroot, flour and salt into a sticky dough.

      Cover with wet tea towel and leave for 10 minutes.

      Uncover, oil hands and knead dough briskly for 30 seconds.

      Cover again for 10 mins, then knead for 30 seconds.

      For the final time, cover for 10 minutes, the knead for 30 seconds.

      Now shape the loaf in a tin flour dusted banneton. Leave in a warm spot for 1 hour to rise.

      Heat the oven to 180 degree (fan) and bake bread for 30-40 minutes.

       

      Added by: kal

      Tags: Bread White Savouries

      Add comment
      Good recipe - works well

      I followed the recipe and the bread is lovely. However, next time I will bake in two loaf tins as my nicely shaped loaf spread out into a discus but even so, I got nice oven spring from the use of a pizza stone. But that's to adjust to my lack of technique.

      Blacker Hill 21 January 2018

      Reply

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      Shipton Mill Cookbook – A Handful of Flour

      We are beyond excited to announce the launch our first cookbook with Headline Publishing.

      A Handful of Flour

      “A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

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