January 15, 2010 - 8:11am
beet bread
I made beet bread last night. The outer color was bright red but the crumb was a reddish brown. The taste was great. My only difficulty with it was a massive oven spring. I thought that I had allowed it proof long enough. It had doubled in size and when I pressed my finger to the side it held my print. All signs pointed to proofed. When I put it into the oven it nearly doubled again! Everything about this bread was good except that it looked destroyed due to the crippling oven-spring. Ideas?
I have pictures and the formula on my blog. http://veggieinmilwaukee.wordpress.com
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What a beautiful color! I do wonder why the inside was so much browner compared to the crust.
As for the spring, beets naturally have a high sugar content. Could that have something to do with the oven spring?
I couldn't tell that there was a problem with oven spring by the photos. The crumb looked fairly tight.
Looks delicious in my books!
Beautiful looking loaf! My husband loves beets and I have been wanting to use the two beets bought last week. I believe the high sugar content of the beet has an effect on the oven spring too. Definitely will give this a try. Thanks for the idea! Al
Pretty bread. Sounds like a good way to get some veggies into a real veggie hater, I'll have to try that and see how it goes over!! :)