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Beetroot, bacon and cheddar bread recipe

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Practise your baking skills with this pretty pink beetroot loaf, which has a swirl of bacon and cheese in the middle for a flavour-packed bread. See method

Serves 4
20mins to prepare, plus 1hrs 30mins for proving and 25mins to cook
665 calories / serving
Freezable

Ingredients

250ml warm water
1tsp dried yeast
1tsp sugar
500g strong white bread flour
½tsp salt
1tsp dried sage (optional)
1tbsp extra virgin olive oil
150g plain cooked (vacuum packed) beetroot, drained and pureed
5 rashers smoked streaky bacon or 3tbsp pumpkin seeds (for veg version)
80g mature cheddar, grated

If you haven't got any white bread, try using brown instead

Each serving contains

Energy
2810kj
665kcal 33%
Fat
19g 27%
Saturates
8g 38%
Sugars
6g 7%
Salt
2g 33%

of the reference intake
Carbohydrate 97g Protein 23.1g Fibre 6.1g

Method

In a jug mix the water with the yeast and sugar. Set aside for a few minutes to allow the yeast to activate - after 5-10 minutes there should be a layer of foam on the surface.
In a food mixer or large bowl tip the flour, make a well in the centre and add the salt, dried sage and olive oil.
Pour in the water and yeast and the puréed beetroot and knead with a dough hook for 5 minutes or by hand for 10 minutes. Set aside in a non-draughty place to rise for around an hour or until it has doubled in size.
Whilst the bread is rising cook the bacon until crisp. Allow to cool and cut into small pieces and set aside.
Turn the dough onto a floured work surface and roll into a large rectangle. Sprinkle the bacon and cheese over the surface and roll up into a log shape, tucking the ends under.
Transfer to a baking sheet and set aside for 20 minutes to rise for a second time. Preheat the oven to 220°C/Gas Mark 7.
Once the bread has finished its second rise, cook in a hot oven for around 25 minutes. If it is done the bread should sound slightly hollow when tapped on the base. Serve whilst still warm cut into thick slices with plenty of butter.