Homemade Two Tone Beetroot Bread

• FOR THE BEETROOT DOUGH:
• 5-1/3 ounces, weight Flour
• 1/3 ounces, weight Sugar
• 1/8 ounces, weight Yeast
• 1/4 ounces, weight Powdered Milk
• 1/4 ounces, weight Salt
• 10 tablespoons, 2 teaspoons, 7-1/2 pinches Beetroot Juice
• 3/8 ounces, weight Butter
• _____
• FOR THE LIGHT DOUGH:
• 5-1/3 ounces, weight Flour
• 1/3 ounces, weight Sugar
• 1/8 ounces, weight Yeast
• 1/4 ounces, weight Powdered Milk
• 1/4 ounces, weight Salt
• 10 tablespoons, 2 teaspoons, 7-1/2 pinches Water
• 3/8 ounces, weight Butter

1. In mixing bowl combine flour, sugar, yeast, powdered milk and salt, mix on low speed for one minute.
2. Add 160 ml beetroot juice and mix on low speed for one minute.
3. Add in the butter and kneed until smooth and elastic, about 10-15 minutes at medium speed.
4. Cover dough with towel and let it rise in a warm place until volume doubles in size.
5. Prepare the light dough at the same way. In mixing bowl combine flour, sugar, yeast, powdered milk and salt, mix on low speed for one minute.
6. Add 160 ml of water and mix on low speed for one minute.
7. Add in the butter and kneed until smooth and elastic, about 10-15 minutes at medium speed.
8. Cover dough with towel and let it rise in a warm place until volume doubles in size.
9. Punch the doughs down and roll out each dough to from a large rectangle 12x8 inch .
10. Place the beetroot dough on top of the light dough and roll up tightly.
11. Place it into the greased loaf pan, allow to rise for one hour.
12. Bake at 200C degree for 45 minutes.
13. Serve and enjoy.

flour, weight sugar, yeast, ubc, ubc, beetroot juice, butter, light dough, flour, weight sugar, yeast, ubc, ubc, water, butter

Taken from tastykitchen.com/recipes/breads/homemade-two-tone-beetroot-bread/ (may not work)