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Honey Beet Bread

5 | 4 Reviews
Total Time:Prep: 30 min. + rising Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Nancy Zimmerman, Cape May Court House, New Jersey

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 09, 2023

If you have any leftovers from dinner, you'll find this savory bread makes great sandwiches, too.

TEST KITCHEN APPROVED

Honey Beet Bread

Contest Winner
5 | 4 Reviews Add your review
Yield:2 loaves (16 pieces each)
Prep:30 min
Cook:30 min
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Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 2 tablespoons honey
  • 1-1/2 cups grated uncooked fresh beets, squeezed dry
  • 1 cup warm 2% milk (110° to 115°)
  • 2 tablespoons butter, softened
  • 2-1/2 teaspoons salt
  • 6-1/4 to 6-3/4 cups all-purpose flour
  • 1 large egg white, lightly beaten
  • Toasted sesame seeds
  • Optional: Honey and butter
Text Ingredients
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Directions

  1. In a large bowl, dissolve yeast in warm water. Add honey; let stand for 5 minutes. Add the beets, milk, butter, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes.
  3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape into 2 loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 40 minutes.
  4. Brush with egg white; sprinkle with sesame seeds. Bake at 350° until top begins to brown, 30-35 minutes. Remove from pans to wire racks to cool. If desired, serve with honey and butter.

Nutrition Facts

1 piece: 108 calories, 1g fat (1g saturated fat), 3mg cholesterol, 203mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 3g protein.
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