Hubby laughed when he saw pink bread on our kitchen cabinet. He said that I was having beet fever. Some time ago, I cooked many things with green tea powder, and now I like to cook things with beet puree. The puree was made out of our last few week's beet supply from CSA. To make the puree, I steamed the beets (with skin) for about 45 minutes then puree them using food processor.
I made this bread using a recipe from More with Less Mennonite cookbook called "Edna Ruth Byler’s Potato Dough Baked Goods", but I used pureed beet instead of mashed potato. The recipe is very easy and apparently multipurpose. It is a base recipe for rolls, donuts, cinnamon rolls, and other things. So, the base dough by itself is kinda plain. The original recipe yields 100 rolls, so I made only 1/3 portion of it.
I thought of my prego friend when I made this. She was miserable with nausea and very sensitive to strong taste, so I thought this bread would be great for her. I was happy when she told me that she liked it. I made another batch the weekend after, but using golden beet. From that experiment I found out that for coloring agent, color golden beet isn't as intense as the red one but the taste was still obvious.
Mix in large bowl: 1/3 quart milk (I used almond milk) 2/3 cups pureed beet
1/3 cup butter
1/4 cup sugar
Let cool to lukewarm, then add:
Yeast mixture 2 cups flour
Let stand until mixture foams up (about 20 minutes)
Add: 1 eggs, beaten
1 tsp salt
3 to 4 cups additional flour
Mix the all of the ingredients until satiny. Let rise in warm place until doubled in bulk. Divide the dough to 30-33 rolls. Fill each roll with filling or just plain rolls. Arrange them on a greased baking pan. Let rise again until almost doubled in volume. Bake rolls in a preheated 350 degrees F oven for 20 minutes, or until done.