|500||g||Cake flour (4 x 250 ml / 4 cups)|
|10||ml||Salt (2 tsp)|
|5||ml||Sugar (1 tsp)|
|45||g||Margarine (3 tbsp)|
|10||g||Anchor Instant Yeast (1 packet)|
|300||ml||Lukewarm water (approx. 1¼ cups)|
|125||ml||Cooked, grated beetroot (½ cup) (± 2 beetroots)|
- Mix all dry ingredients together, then rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
- Add enough lukewarm water to form a soft dough and knead the dough well until smooth and elastic, about 5 minutes.
- Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
- Knock the dough down and divide into 2 equal pieces. Work the grated beetroot into one piece of dough, until well distributed.
- Divide the white and the red pieces into 2 equal pieces and then work the two colours together for a marbled effect. Do not over-mix.
- Shape each piece into a round ball, place onto a greased baking tray and dust with flour. Cut slits on top for a fancy pattern.
- Cover with greased plastic and allow to rise in a warm place until double in volume, about 25 – 30 minutes.
- Bake in a preheated oven at 200 °C / 400 °F for 25 – 30 minutes, or until golden brown.
Cook beetroots in the microwave oven, by placing the fresh beetroots in a microwave-proof bowl with 60 ml (1/4 cup) water. Cover with plastic wrap. Pierce the plastic with a sharp knife. Microwave at 100 % power (high) for 3 to 5 minutes. Leave to stand for 2 minutes. Beetroots are sufficiently cooked when soft in the centre. Leave to cool.