Ingredients
5-13 ounces, weight Flour
13 ounces, weight Sugar
18 ounces, weight Yeast
1/4 ounces, weight Powdered Milk
1/4 ounces, weight Salt
38 ounces, weight Butter
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine mesh sieve for silky purees, dusting, straining
Electric grinder for spices, coffee, dried herbs
Firm brittle gel — works with calcium and milk proteins
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine mesh sieve for silky purees, dusting, straining
Electric grinder for spices, coffee, dried herbs
Firm brittle gel — works with calcium and milk proteins
Record your recipes and experiments — organized cooking journal
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in mixing bowl combine flour, sugar, yeast, powdered milk and salt, mix on low speed for one minute. add 160 ml beetroot juice and mix on low speed for one minute. add in the butter and kneed until smooth and elastic, about 10-15 minutes at medium speed. cover dough with towel and let it rise in a warm place until volume doubles in size. prepare the light dough at the same way. in mixing bowl combine flour, sugar, yeast, powdered milk and salt, mix on low speed for one minute. add 160 ml of water and mix on low speed for one minute. add in the butter and kneed until smooth and elastic, about 10-15 minutes at medium speed. cover dough with towel and let it rise in a warm place until volume doubles in size. punch the doughs down and roll out each dough to from a large rectangle 12x8 inch . place the beetroot dough on top of the light dough and roll up tightly. place it into the greased loaf pan, allow to rise for one hour. bake at 200c degree for 45 minutes. serve and enjoy.