Make the most of beetroot's season by trying Marcello Tully's beetroot bread recipe. The earthiness of the vegetable adds oodles of flavour to the loaf, while its striking colour adds aesthetic appeal.
When Brazilian-born chef Marcello Tully started his career at 14, he may not have anticipated working on the starkly beautiful island of Skye - but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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Preheat the oven to 180°C/gas mark 4
Wrap each beetroot in tin foil with a garlic clove, a sprig of rosemary, some olive oil, salt and pepper. Roast for 1 hour until tender, then remove from the oven and allow to cool
1 large beetroot, raw, or 2 small ones
1 garlic clove, large
1 sprig of rosemary
Remove the outer skins of the beetroot and discard the herbs. Roughly chop the flesh, add to the food processor and blitz - try to keep some of the beetroot in chunks, as they will add a visual appeal once the loaf is cut
Warm the milk and water gently, stir in the yeast and allow it to activate - once active it will become foamy and rise to the top of the liquid
100ml of milk
200ml of water
10g of dried yeast, active
Mix together the flour, salt and sugar and add the yeast mix. Add the beetroot, knead for 3-4 minutes, then place the dough in a bowl. Cover with a tea towel and leave to rest for 20 minutes
600g of strong bread flour
10g of caster sugar
1 pinch of salt
Knead once more for 3-4 minutes. Grease a loaf tin with olive oil and place the loaf in the tin. Leave to rest again for 20-30 minutes
1 tsp olive oil
Preheat the oven to 170°C/gas mark 3.5
Bake the loaf for 30 minutes until cooked through. Remove the loaf from the oven and turn out of the tin while still hot
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