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Beet-red bread
Preparation
20 min
Cooking time
1 h 15 min
Servings
2 loaves
Ingredients
Loaf:
- 2 medium beets, peeled and grated (about 250 ml, 1 cup)
- 375 ml (1 1/2 cups) buttermilk
- 125 ml (1/2 cup) melted butter
- 60 ml (1/4 cup) orange marmalade
- 15 ml (1 tbsp) curry powder
- 30 ml (2 tbsp) white vinegar
- 2 eggs
- 625 ml (2 1/2 cups) flour
- 15 ml (1 tbsp) baking powder
- 10 ml (2 tsp) salt
Spread:
- 200 g (7 oz) fresh goat cheese, at room temperature
- 15 ml (1 tbsp) orange marmalade
- Pinch salt
Preparation
- Preheat the oven to 180°C (350°F).
- Butter and flour a 21-cm x 11-cm (8-in x 4-in) loaf pan.
- In a bowl, mix together the beets, buttermilk, melted butter, marmalade, curry, vinegar and eggs.
- In another bowl, combine the flour, baking powder and salt.
- Incorporate the dry ingredients into the wet ingredients.
- Pour into the loaf pans.
- Bake in the centre of the oven for 1 hour and 15 minutes, or until a toothpick inserted in the centre comes out clean.
- Meanwhile, combine the goat cheese, marmalade and salt.
- Remove the loaves from the oven and let cool completely before serving with the cheese-marmalade mixture.
