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EmilyRose
Rainbow sandwiches with homemade purple bread
Homemade purple beet bread topped with cottage cheese, pea spread and carrot julienne, cucumber, tomatoes and cress.
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Ingredients
Directions
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Put the flour, sugar, yeast, butter, beet juice, salt and egg in the bowl of the standing mixer.
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Mix at low speed with a dough hook in 6 minutes to a coherent elastic dough.
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Form a ball from the dough and put in a greased bowl. Cover with cling film and allow to rise for about 1 hour until the dough has doubled in volume.
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Preheat the oven to 200 ° C.
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Grease the cake tin. Knead the dough briefly and spread over the cake tin.
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Bake the bread in about 25 minutes until done. Remove from the oven and leave on a rack to cool down to room temperature in 30 min.
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Nutrition
115Calories
Sodium3% DV80mg
Fat3% DV2g
Protein8% DV4g
Carbs6% DV19g
Fiber4% DV1g
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