The Story of Red Bread

Red Bread

A while back I was trying out a recipe using beets to make a GF/DF sourdough bread. Adding beets to bread sounded a little weird, but I am all about trying new things. If a veggie is involved, I am even more interested! 

The dough was really red, but baked up to a nice dark brown. The beets did the same thing to the bread that adding pumpkin "goo" does--made the bread moist with a nice crumb. The bread did not taste like beets.

I really enjoyed the red bread, and I had not eaten carbs in a while. I was kind of sneaking much-needed slices on the sly, not exactly advertising to my family that bread was available.

Okay, I was going face-down in the loaf, satisfying the "craving" that we all know about!

Eventually the Lovely Assistant realized what was going on and came sniffing around for a slice. I informed her she was more than welcome to have some but made sure to emphasize that it "has beets in it." The Lovely Assistant does NOT like beets and left without trying any.

I might possibly have been skewing her away from the bread so that I could have more to myself. I doubt you have ever been selfish that way to anyone, but I am excessively human!

My sneaky ploy worked, and I was just rounding the corner to consuming the last slice when mommy guilt set in.

I made sure that I presented the Lovely Assistant with a bit of bread that she "had to try...just one bite. To give me your feedback." 

Of course, she loved the bread and happily consumes it nowadays. I believe the phrase was: "Mom, I do not like beets, but I do like that bread!"

Rats, now I have to share more. At least she is eating a little bit of beet with her carbs!

And that is the story of how red bread earned its spot on the bread rotation.

Have an amazing day!