As I said yesterday, I made beetroot leaf bread to go with the soup.

I have cooked with beetroot leaves before so I knew I liked them – and that they were generally edible. When I bought the beets for the soup, the stalks and leaves just looked way too delicious to throw away.

So I found a spinach bread recipe and modified it.

You need:

1 cup water

2 tightly packed cups of cleaned, stemmed beet leaves or spinach

4 Tablespoons of butter and 1 teaspoon of butter

7g of active yeast. This is a pain – it seems yeast used to come in 7g bags cos all old recipes ask for multiples of 7g. It now comes in 10g bags so you waste a little. But at less than R3 a bag I guess its okay (ish)

1 egg

1 Tablespoon sugar. I used brown sugar cos that’s what I have at home.

1 teaspoon salt

Black pepper

3 ¾ cups of flour. The recipe didn’t way what flour so I used 3 cups of white bread flour and ¾ cup of whole wheat bread flour. I guess cake flour might work too.

1 Tablespoon of kosher salt. I don’t; have kosher salt so I used course ground salt instead

Grated Parmesan

You do:

Wilt the leaves in the water. Take them off the heat and remove the leaves. Keep the liquid. Pour it into a bowl and add the 4 Tablespoons of butter. When the leaves have cooled a bit, squeeze out every bit of liquid you can. Add to the butter liquid mix.

Stir the yeast into the liquid and dissolve. Add the beaten egg, the 1 teaspoon of salt (the kosher salt is for later), the sugar and a twist or two of black pepper. Chop the leaves up quite finely and add.

Then add the flour and stir with a spoon until the dough pulls off the bowl. Have an oiled bowl ready. Take the sticky dough out of the bowl and put directly into the oiled bowl. Turn it once to get oil on all side and cover with cling film. Cover the actual dough and bot the edge of the bowl.

Leave for about an hour until it has double in size.

The recipe said this was enough for 6 over-sized muffins. I thought it was much much more. I made 6 large muffin and a small loaf of bread from the dough. Maybe over-sized muffin trays are larger than I know – but it is a lot of dough.

After an hour or so, tip the dough out of the bowl onto a floured surface. Punch it down and fold over itself a few times. It is really quite sticky and because it is not kneaded this stickiness does not go away.

Place in the muffin tray or loaf trays or on an oiled baking sheet in a loaf shape. Sprinkle with the kosher, or course ground, salt and Parmesan. Cover and allow to rise again. And be warned – a lot of rising happens.

Bake at 190 for about 30 minutes.

I baked mine in an oven not my own and it wasn’t hot enough. So while the breads tasted great they were a bit pale. I am learning about baking still – seems bread is delicate even if it seems such a robust product.

The bread and soup were a hit at dinner – but I did only come 2nd!

Winning meal to follow

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