Bread made with Beet Juice

Pat Duran


This is a hearty bread and makes a great sandwich ,sliced thin..great for making toast too..I thought it would be more red in color when baked , this makes for a nice bread to use for stuffing or toasted for salads or pizza crust too! Give it a try...

Bread and Butter Pickle Bread

pinch tips: Perfect Bacon Every Time




1 loaf


10 Min


1 Hr




1 Tbsp
crisco shortening
1 tsp
1 1/2 Tbsp
granulated sugar
1 c
beet juice from jar or canned beets
1 pkg
active dry yeast
1/4 c
beet juice, lukewarm
3 3/4 c
all purpose flour, sifted

Directions Step-By-Step

In a small saucepan add the 1 cup beet juice and heat to scalding. Remove from heat and add the shortening, salt,and sugar.Set aside. Cool to lukewarm.
Put the 1/4 cup of beet juice in a measuring cup and heat to lukewarm in the microwave. Then be sure it is only lukewarm and sprinkle the yeast over top of the 1/4 cup juice. After it has bloomed(softened); add to the cooled mixture in the saucepan.
Pour the mixture into a large bowl and add 1/2 the flour , beat until smooth, add remaining flour and mix well.
Knead on a lightly floured surface about 5 minutes.Let rise in a warm place until doubled in bulk, about 2 hours.
Shape into a loaf or rolls and place in well greased pan and brush the top with melted shortening. Let rise until doubled in bulk and bake in hot oven 375^ for 15 minutes then reduce heat to 350^ and bake for about 45 minutes longer.
Remove from pan and brush butter on all sides of bread. Let cool.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy