How to make
Boil the beets for about 45 minutes over moderate heat. Cool and blend them. Dissolve the crushed vitamin C tablet in 30 ml of the boiling water. We need it to preserve the color of the beets as much as possible.
Dissolve the yeast with the sugar in the slightly warmed water and leave it to activate for about 5 minutes in a warm place.
Sift the flour into a bowl and make a well into which you can pour the beetroot puree, yeast, olive oil and dissolved vitamin C. Knead a smooth dough, by sprinkling a little flour at a time until it stops sticking to the kitchen counter and your hands. Return it back into the bowl, cover it with a clean towel and leave it in a warm room for about 30 minutes.
Sprinkle the spoon of salt on a kitchen counter and knead the dough again for a minimum of 5 minutes. Form an oblong loaf and place it in a tray covered with baking paper or greased. Let it rise once more for 40-50 minutes.
Heat the oven to 430°F (220°C) and place a fireproof bowl with water in its lower part. Spray the sides with more water and insert the already risen bread. You can sprinkle it with flour if you like. As soon as you put the bread in, reduce the oven to 390°F (200°C).
Bake for about 30 minutes or until fully baked and once removed let the bread cool on a wire rack for 3 hours before eating.
Extremely tasty, delicate and airy. Perfect company for any meal!
Enjoy your meal!
