Crafted with care and a few unexpected ingredients, this Beet Challah Bread will quickly become a centerpiece of your baking repertoire. With its soft, airy texture and vibrant appearance, it's perfect for elevating your family meals, impressing guests, or simply indulging in a slice with your favorite spread.
Pink Challah Bread
If you’re like me then every week, on Friday night, you enjoy a delicious Challah. Now, from time to time I like to try different types and shapes of Challah. Sometimes the same old, same old just doesn’t cut it! This time, I am sharing a pink challah bread recipe that is made with beet juice.
The trick of this recipe is to use beet juice instead of water. What’s great is that you can also use any challah recipe you like and know. The recipe here is based on my vegan challah. I switched the water quantity to beet juice and didn’t make it vegan since I brushed it with a beaten egg. In addition, I also skipped the dry fruit filling. I thought the pink color and beet flavor are the main thing here and didn’t want to add more flavors.
I used a store-bought beet juice. However, you can cook fresh beets in water and use the colored water but I preferred to go the easy way. Plus, I just like to beet juice anyway so it’s a win-win for me.
The recipe is pretty simple but it does take time to make because you need to let the dough rise, just like in any challah recipe.
This time I braided the dough using 4 strands, it's pretty easy (you can follow along in the video below) and the outcome of the challah is a bit higher. Some braids make a more flat look like the 5 strands I made in my sweet potato challah recipe. You can obviously braid with however many strands you want and shape the challah in any shape that you prefer.
For garnish, I sprinkled sesame seeds, but you can use any seeds or garnish you like or omit it completely.
The recipe yields 2 or 3 mini challah's
Beet Challah Bread is a unique and vibrant twist on the traditional challah bread. It's made by incorporating beet juice into the dough, giving the bread a beautiful pink or reddish hue. This adds both a subtle sweetness from the beets and an eye-catching appeal to the final loaf.
While the recipe calls for beet juice, you can certainly use fresh beets if you prefer. Just cook and blend the beets to extract the juice, and ensure it's strained and cooled before adding it to the dough.
The beet juice adds a gentle earthy sweetness to the bread, enhancing its flavor profile without making it overly sweet. The taste of the beets is subtle and complements the overall bread experience.
Certainly. While a stand mixer makes the kneading process easier, you can knead the dough by hand on a floured surface. It might require a bit more effort and time, but the end result will still be delicious.
Like most homemade bread, Beet Challah Bread is best enjoyed within the first few days after baking. To keep it fresh longer, store it in an airtight container or resealable plastic bag. If the bread begins to dry out, you can lightly toast slices to refresh them.
Other challah recipes to try:
Bake this beet challah bread today!
If you're on the lookout for a recipe that not only yields a scrumptious loaves but also adds a pop of color to your table, look no further than this Beet Challah Bread. Rich in both flavor and a delightful hue, this bread combines the earthy sweetness of beets with the timeless charm of challah. So, preheat that oven, dust off your apron, and let's dive into the world of Beet Challah Bread magic. Your taste buds are in for a treat!
Beet Challah Bread
- 3½ cups all-purpose flour
- 1 tablespoon dry yeast
- ¼ cup sugar
- 1¼ cups beet juice
- 2 tablespoon olive oil
- 2 teaspoon salt
For brushing and garnish
- 1 egg beaten
- Handful sesame seeds
- In a stand mixer bowl, place all dough ingredients and knead for 4 minutes.
- If the dough is too dry and doesn’t come together, add 2-3 tablespoons of beet juice.
- Grease the bowl and create a ball from the dough.
- Let the dough rise for 2 hours, covered.
- Divide the dough to 2 or 3 (depending on how many challah's you want to make).
- Divide each part to 4 and roll strands.
- Braid the strands to the challah shape you want.
- Place the braided challah on a baking pan and let it rise again for 1 hour, covered.
- Heat the oven to 180°C / 350°F with the fan.
- Brush the challah with a beaten egg.
- Sprinkle sesame seeds.
- Bake for 25 minutes
- Cool at room temperature