Braided Sweetheart Bread
Ingredients
- 4 cups white bread flour
- 2 tsp instant yeast
- 2 tbsp cane sugar
- 1 1/2 tsp salt
- 90 ml olive oil
- 240 ml warm water
- 20 g beetroot powder + 20g water (mixed for coloring)
Preparation
In a large mixing bowl, combine the white bread flour, instant yeast, cane sugar, and salt.
Add the olive oil and warm water to the dry ingredients. Mix until a dough forms.
Knead the dough on a floured surface until it becomes smooth and elastic.
Place the dough back in the bowl, cover with a cloth, and let it rise until it doubles in size.
Preheat the oven to the required temperature.
Punch down the risen dough and divide it into three equal portions. Roll them out into long ropes.
Braid the ropes together, forming a braided loaf. Pinch the ends to seal.
Mix the beetroot powder with water to create a coloring mixture. Brush the braided loaf with this mixture for a pink hue.
Place the braided loaf on a baking sheet and let it rest for a few minutes.
Bake in the preheated oven until the bread is golden brown and sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack before slicing and serving.