Beet Challah Bread
Beautiful and unique colored challah bread made with beet juice.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Resting time 3 hours hrs
Total Time 3 hours hrs 35 minutes mins
Course Appetizer, bread
Cuisine Jewish
Servings 3 mini challah's
- 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
Enjoy!
Keyword beet bread, beet challah, beet dye, pink bread loaf, red bread