Cheese and Beetroot Bread

As it's the weekend, I get the chance to have a play with ingredients to see what I can come up with.

This week its the turn of grated Beetroot and some strong cheese, Cornish Tickler to be precise. I had brought a pack of cooked beetroot and intended to use the liquid as well.

250g grated beetroot and 25 g water from the pack

100 g cheese, in cubes

Because of the added water in the beetroot, I modified the liquid in the mixture, reducing it by 75g. I also substituted 50g of olive oil for water and added 20 g of coarse semolina.

So the actual formula was:-

500g Flour,
20 g Coarse Semolina,
50g Olive Oil,
225g Water,
250g grated Beetroot with 25 g liquid,
100g Cheese, in cubes,
10g Yeast
10g Salt

I mixed everything together and kneaded in my Kenwood for 5 minutes on low speed. Then I put it in the oven to prove as usual. 

This involves putting a pan of boiling water in the base of the oven and adding the dough in a bowl. I then turn the oven to MAX for 1 minute ONLY, to create a warm, wet atmosphere. I then ignore the oven for 90 minutes. It seems to work as well as the £140 prover they sell in Lakeland.

After they had proved I shaped them into tins,

and left them for another hour.

They then had 30 minutes at 220°C with steam.

and after letting them cool, I cut a slice, hoping to get a piece of cheese.

and I did!