BEET AND FENNEL BREAD

By Christine-2

This is make a lot of loaves. You may need to divide the recipe in 4.

Ingredients

• BREAD:
• 2.5 oz of yeast
• 1/2 cup honey
• 1.5 qt. beet puree
• 9 lbs. bread flour
• 2.5 oz. fennel leaves (chopped)
• 2 eggs (wash)
• BEET PURE:
• 1 qt. red wine
• 5 lbs beets quartered and peeled

Preparation

Step 1

BEET PUREE:
1. In a blender, blend peeled quartered beets with red wine. Mix until tiny pieces.

BREAD DIRECTIONS:
1. In a mixer bowl, combine yeast, beet puree and honey-water mix.

2. Scale and combine flour, salt, and fennel. Add the mixer bowl and mix on low speed until combined. Adjust the hydration level with warm water as needed. Mix on Medium speed to knead dough for 10 minutes.

3. Allow the to proof once then scale, shape, wash, snipe and bake 450 degrees until golden brown.