Wednesday, September 24, 2014

Marbled Beet Braid

Marbled Beet Braid
by Sarah K

White Dough:
2 1/4 cups Bob's Red Mill Organic Unbleached White Flour
1 teaspoon instant yeast
1 teaspoon salt
3/4 cup + 1 Tablespoon warm water
1 teaspoon sugar
1 Tablespoon olive oil

Beet Dough:
1/4 cup warm water
1 Tablespoon olive oil
1 1/4 cup coarsely grated raw beets
2 cups Bob's Red Mill Organic Unbleached White Flour
1 teaspoon instant yeast
1 teaspoon salt
1/2 teaspoon sugar


1/8 cup chopped pistachios
1 Tablespoon warm water
Black sesame seeds
Flaked sea salt

Combine the white dough ingredients and knead until the dough is smooth and elastic. Place in a large, lightly oiled bowl, cover with cling wrap and set aside.

In a food processor or blender, combine warm water, olive oil and grated beets. Blend together, then add to remaining ingredients. Knead until the dough is smooth. Place in a large, lightly oiled bowl, cover and set aside.

Let doughs rise for an hour; at this point they should be doubled in size.

Soak the chopped pistachios in a Tablespoon of warm water (this will prevent them from burning and excessive browning when baked).

Divide each dough in half. Starting with the white dough, roll out each portion of dough to a rectangle of 1/8" thickness, keeping the length and width consistent for each piece of dough.

Place a rectangle of beet dough on a rectangle of white dough. Roll up together tightly. Repeat with the remaining dough.

Using a sharp knife, divide each roll of dough in half lengthwise. Line up strands on a baking sheet prepared with parchment paper.

Create a four-strand braid by pinching one end of the strands together, then crossing strand 4 over strand 2, strand 1 over strand 3, strand 2 over strand 3 (repeat until you reach the end, then pinch the ends together and tuck underneath.)

Drain the pistachios and sprinkle over the braid. Add black sesame seeds and flaked sea salt.

Let rise for an hour.

Preheat oven to 375°F.

Bake for 30 minutes, then remove from oven. Let cool for 10 minutes, then transfer to a wire rack to continue cooling.

1 comment:

  1. hi there, this looks incredible! i'd like to try making it but am stuck on one step: "Place a rectangle of beet dough on a rectangle of white dough. Roll up together tightly." when rolling, is this from the shorter side of the rectangle, or the longer side? hopefully that question makes sense. in my mind, it makes more sense to roll from the longer side because this will provide a longer thinner roll of dough the will make braiding easier? but wanted to double check before i started. thanks! :-)

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