Recipe

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• 2 packages (1/4 oz each) active dry yeast
• 1-1/2 cups warm water (110o to 115o)
• 2 tbsp honey
• 1-1/2 cups grated uncooked fresh beets, squeezed dry
• 1 cup warm milk (110o to 115o)
• 2 tbsp butter, softened
• 2-1/2 tsp salt
• 6-1/4 to 6-3/4 cups king arthur unbleached all-purpose flour
• 1 egg white, lightly beaten
• toasted sesame seeds

• 1 In a large bowl, dissolve yeast in warm water. Add honey; let stand for 5 minutes. Add the beets, milk, butter, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
• 2 Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes.
• 3 Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape into two loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 40 minutes.
• 4 Brush with egg white; sprinkle with sesame seeds. Bake at 350° for 30-35 minutes or until top begins to brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).