Beet Bread
Rich Chocolate Beet Bread
Still Rich (But Light) Chocolate Beet Bread
Dak's Honeyed Beet Oat Bran Bread (bread Machine)



Beet Bread

Makes 4-5 loaves

2 cup cooked beets (steamed, micro'ed, baked etc...)
1/3 cup honey
2 1/2 cup water or beet liquid*
1 Tbsp sea salt
1/2 cup oil
1/2 cup flaxseed
2 Tbsp dried parsley
1/2 cup soy flour
5 cup whole wheat flour -approx.
5 cup unbleached white flour
2 1/2 Tbsp active dry yeast
*bread will be a deeper red colour

Put into a blender: 2 cup cooked beets, 1/3 cup honey, 2 1/2 cup water or
beet liquid from cooking. Blend well and pour into large bowl. In a
small bowl, dissolve 1 tsp. honey in 1/2 cup warm water. Then add yeast
to it, and let sit 5 min. To the beet mixture, add salt, oil, flaxseed,
parsley, soy flour and whole wheat flour. Stir. Stir in (slowly, in
case you don't need it all) 5 cup unbleached white flour. Knead 5 min.
until smooth and elastic. Cover in oiled bowl. Let rise in warm place
until doubled. Shape into 4-5 loaves. Place in oiled bread pans. Let
rise in warm place, covered, until doubled. Bake at 375 F, for 50
minutes or until done. Bread that is baked through should sound hollow
when tapped on the bottom. Oil tops to keep soft. When thoroughly
cooled, wrap and store.


source: <http://www.farmfreshtoyou.com/recipes/BeetBread-0604.shtml>





Rich Chocolate Beet Bread

The Arizona Republic
1 can (15 ounces) sliced beets (not pickled), drained, reserving 1/2
cup juice
1 1/2 cups sugar
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans (if desired)

Puree the beets with the juice and transfer to a large bowl. Stir in
the sugar, vegetable oil, eggs and vanilla extract.
In a separate bowl combine the flour, cocoa powder, baking soda and
salt. Add to the beet batter and mix well. Stir in chips and nuts.
Pour the batter into three oiled 8- by 4- by 2-inch bread pans. They
should be about three-fourths full.
Bake at 350 degrees for 30 to 40 minutes. The bread is done when it
feels dense.

Makes 12 servings.

Source:
<http://www.azcentral.com/home/recipes/articles/0214lightrec114.html>





Still Rich (But Light) Chocolate Beet Bread

The Arizona Republic
Sept. 15, 2004 09:34 PM

1 can (15 ounces) sliced beets (not pickled), drained, reserving 1/2
cup juice
1 1/2 cups sugar
2 whole eggs
1 egg white
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup semisweet chocolate chips
1/4 cup chopped pecans, toasted

Preheat oven to 350 degrees. Spray three 8- by 4- by 2-inch loaf pans
with non-stick baking spray.
Toast the pecans by placing them on a baking sheet and baking at 350
degrees for 5 to 7 minutes.
Puree the beets with the reserved juice in a blender or food processor
and transfer to a large bowl. Stir in the sugar, eggs, egg white and
vanilla extract.
In a separate bowl, combine the flour, cocoa powder, baking soda and
salt. Add to the beet batter and mix well. Stir in chips and nuts.
Pour the batter into the loaf pans. They should be about two-thirds
full.
Bake for 30 to 35 minutes. Test by touching the top of the loaf; if the
cake springs back and does not leave an indentation, it's done.
Run a table knife around the edges of pan and turn out onto a rack to
cool. Makes 12 servings.

Source:
<http://www.azcentral.com/home/recipes/articles/0214lightrec214.html>





Dak's Honeyed Beet Oat Bran Bread (bread Machine)

1 pk Yeast
1 cup Whole wheat flour
1 cup Better for Bread white flour
1/2 cup Oat bran
1/2 cup Rolled oats (Quaker Oats)
4 Tbsp Gluten
1 tsp Salt
2 Tbsp Honey
1/2 tsp Cinnamon
1/2 tsp Cloves
1/2 cup Golden raisins
2 Egg whites or 1 egg or
1/4 cup egg substitute
1 Small can (8 1/4 oz)
Julienne beets, drain, save Liquid then warm liquid from
Beets and combine with water To equal 1/2 cup plus 3 Tbsp Liquid

Set Breadmaker's browning control to light.
Put all the ingredients into pan in the order listed, select
"Oat/French" and push "Start."

Source: <http://search.yumyum.com/recipe.htm?ID=10638>



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