Patrick Ryan's Beetroot Bread

We are so excited to have more Patrick Ryan recipes for you thanks to a sponsorship with Kenwood!

Patrick's Beetroot Bread makes use of fresh beetroot juice which colours this yeasted bread a brilliant deep red colour and gives it a subtle sweetness. Imagine kids' sandwiches made with this soft bread, they'll love it!

You can find the written recipe at this link

[LyndseyMacPherson]

Okay, but can we take a moment to revere those lovely bread pans? Major respect for pans that have been actually used and loved for many, many loaves. Sign of a baker who does so from the heart. <3

[hellequingentlemanbastard]

I do it like I do my Potato Bread, (since I don't have a juicer) I use between 250 - 300 g peeled Beetroot, cube them and boil them soft.
The I use 150 ml of the Beetroot Water with the Cubes and run them through the Blender.
After the blend has cooled down I mix 5g of dried yeast into it and let it activate.
That I mix then with 470 g of Flour, 10g salt, 30 g Butter and Sesame Seeds, and knead into a smooth ball.
Let it double in size, knock it down and form a loaf or place it into a tin and let rest for another 30 minutes.
Cut a Diamond Pattern into it and....
Then I bake it with steam for 20 minutes on Highest Heat on a stone if it is not in a tin, upper and lower, after 20 minutes I turn the temperature down to 200 degrees and bake for another 30 minutes.

[cocospops]

Some of this dough would look amazing rolled up with some plain white dough, to make a purple spiral in a loaf.

[cg]

I read all these comments in a Irish accent. Just lovely.

[felipemaldonado]

I was missing your videos Patrick. As usual, hands down the best presenter.
Loved the colour of that dough, so vibrant!

[Rm-vijg]

Never imagined a dough could be prepared to this elegance!! 👍

[Lawman]

This video was a nice balance between sponsorship and technique. Congrats to Patrick for pulling it off and making something imaginative. I loved the blister on the beetroot loaves. Very nice.

[srlynetteconstance]

I tried working this recipe with Italia flour Tipo 00, it is my first try. I got a moist bread when fresh, but a crispy touch when lightly toasted. Delighted! Thank you, Patrick.

[kimquinn]

That looks amazing! I love roasted beets, steamed beets, simmered....they are wonderful so many ways. Thank you for a new way to enjoy! Will definitely try.

[HowToCuisine]

This is for sure an original recipe! 🤗 I love it 😱😍🔔

[suejose]

Every time I watch this I full in love with it. I'm actually making it right now for the first time. Hope it tastes yummy

[tahoe]

What a beautiful loaf of bread, and my favorite color. 🍞💗Can't wait to try this recipe! Thank you!

[cgjok]

I love this! I've been baking all my own bread since the pandemic began and love trying new types that I'd never find at my bakery. And luckily I even have a juicer that hasn't seen the light of day for years. That beautiful colour is so enticing. Cheers from Canada.

[copperhousefarm]

I live in the U.S. I would love ❤️ to use Kenwood products! I never heard of beet bread. It does seem interesting.

[TheStormisComing]

FINALLY a new cooking video Of Patrick

[CastanedaPhoto]

Four minutes in and I'm subscribed. Love this already! :) So glad I found this channel.

[robinhazeslip]

Love watching you make bread! (You make it look soooo easy, lol) Thank you for this recipe! Another option for healthy beets that I'm growing. 🍞😊

[philipryan]

brilliant is the flavor as strong as the color

[snickerzzzb.m]

Hi, I live in Israel and tomorrow is independence day, so breads are being made with artificial colors (sad, I know), and last night I had this crazy idea of making red pita bread, I simply had to search for recipes of beet bread.
I have made bread before, so I am seriously happy I found your channel! You inspired me!

[ILsupereroe]

I used to make bread with the leftover brine from fermenting beetroots. The bacteria in the brine ferments it so you don't need to add any yeast or sourdough starter. Just brine + water + flour. (could be brine + beetroot juice + flour, I guess).