Ingredients
100ml Milk
145ml luke warm water
1 sachet of dried yeast
2 tbs olive oil
350g Strong Bread Flour
150g raw beetroot (grated)
1 tsp Salt
Method
Whisk water, milk and yeast until dissolved
Add the rest of the ingredients and bring together into a rough dough
Kneed for about 10 minutes (it will be wet!)
Rest in covered bowl for 1 hour
Butter bread tin
Kneed and shape a little and transfer to bread baking tin
Cover and rest for 1 more hour
Bake at 200C for 40 minutes
Rest on wire tray - serve warm or cold