I am at it again! This time its Beetroot Challah!

Freshly and Lovingly Baked on: 17th Oct 2015



Beetroot is one of my all time favourite food. Detoxififcation is probably the main reason why I eat it regularly. Since I am on a braiding challah frenzy, I might as well incorporate this root into the bread recipe. I guess it is because I have been touching and meddling with challah, I am able to tell if the raw dough is the right texture for challah. The recipe which I first obtained seem very wrong, it took me twice to tweak it properly. So here goes:


820g All Purpose Flour
7g Instant Yeast
0g Salt
50g Granulated Sugar
1 Cup Beetroot Puree
50g Canola Oil
3 Eggs
1 York
6g Water

Mix all dry ingredients into the mixing bowl. Crack eggs into another bowl and mix puree into it until they are well combined. All in water and oil into the wet mixture. Pour the wet mixture into the dry and mix it up before kneading it using the mixer for 10 minutes. Then test to see if it pass the window pane test.

In this bake, I divided up the dough into 2 basically. I retard one portion in the fridge to bake the next day. The other half of the dough is left to proof until it is double in size.




Once that is done, divide the dough into 5 equal pieces. Roll it out into strips. For this bake, I actually tried to copy this baker braiding method. It was tough initially but after watching it over and over again, I managed to get the rhythm. So good luck on this braiding. Otherwise, feel free to just shape into whatever shapes you like.







After braiding, I left it to proof a second time before giving it an egg white wash and sprinkled some chia seeds over it.



Bake it in a preheated oven of 180 degree for 20 minutes.


Finished product!

bake 1


slice 2


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