Marbled Beet Bread

by Stella Dias (Sri Lanka)

Checkerboard Beet & White Bread (Kid-Friendly Recipe)

Prep Time: 30 minutes
Rise Time: 1.5 hours
Bake Time: 45 minutes

Ingredients
For Pink Beet Dough:
1 cup all-purpose flour
2 teaspoons sugar
1 teaspoon instant yeast
1/2 teaspoon salt
2/3 cup beet juice (from a can or bottle)
2 teaspoons softened butter


For Light Dough:
1 cup all-purpose flour
2 teaspoons sugar
1 teaspoon instant yeast
1/2 teaspoon salt
2/3 cup warm water
2 teaspoons softened butter


Directions
Make the Doughs (with help from an adult):
In one bowl, mix the flour, sugar, yeast, and salt for the pink dough. In another bowl, mix the same dry stuff for the light dough.
Add beet juice to the pink dough bowl. Add warm water to the light dough bowl. Mix each bowl until sticky dough forms.
Add butter to each bowl. Knead each dough with clean hands or a mixer for about 10 minutes until soft and stretchy.
Cover each bowl with a clean towel and let them rest in a warm spot until the dough gets twice as big (about 1 hour).


Shape & Bake
When dough has risen, press each one down to release air. Cut each into 8 pieces.
Roll each piece into a ball. You'll have 8 pink and 8 white dough balls.
Grease a loaf pan. Place balls inside in a checkerboard pattern (pink, white, pink, white… like a game board).
Cover again and let the dough rise for 45 minutes.


Time to Bake
Preheat oven to 400°F (200°C).
Bake for 45 minutes, or until the top is golden and sounds hollow when tapped.
Let it cool, then slice and enjoy your colorful bread!

Notes:
Beet juice gives a fun color, not a strong taste!
Great with butter, jam, or just plain for a snack.