Super Fluffy Beetroot swirl milk bread

It’s no secret that I’m a huge bread lover (it’s my favourite carb!) + this beetroot swirl bread has been one of my most popular recipes and it’s fully plant-based

Ingredients


For the roux:

1/4 cup Bread Flour
1/2 cup Soy Milk


For the Swirl Bread:

2 1/4 tsp. Instant Yeast
2/3 cup Soy Milk
1/4 cup Sugar
2 tbs beetroot powder
1/4 cup Olive Oil
2 1/3 cup Bread Flour
1 tsp. Salt

Instructions


To make the roux, mix the bread flour and soy milk in a small saucepan over medium heat, until thick ~2 mins


Set aside to cool to room temperature.


Mix the instant yeast, lukewarm soy milk, sugar in the bowl of a stand mixer. Set aside until bubbly after 5-7 minutes.


Add the roux, olive oil, and salt to the bowl. Mix to combine.


Using the hook attachment, gradually add the bread flour to form a ball.


Separate the dough into two equal portions.


Add one dough portion back into the stand mixer, then add the beetroot powder dissolved in 1/2 tbs water. Knead until the colour is even.


Add both dough portions into separate bowls, lightly greased. Let rise at room temp for 1 hour, until doubled.


Punch down the dough, then roll out each to a large rectangle. Stack the dough portions to layer, then roll to create the swirl.


Place in a greased bread tin to rise for 25-30 minutes, until doubled.


Preheat oven to 180c


Brush the bread with olive oil or maple syrup.


Bake for 30-35 minutes.


Let cool in the pan for at least 15 mins then cool completely before slicing. Enjoy!