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A slice of baked Instant pot bread with beetroot swirl.
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5 from 24 votes

Eggless Instant pot Beetroot swirled bread

Easy Eggless Instant pot Beet swirled Bread recipe is one of the fun recipes you will make for your family. The beetroot extract gives the beautiful color to the swirl that kids will love to have this bread for their breakfast.
Prep Time30 minutes
Cook Time35 minutes
Rising and proofing time1 hour
Total Time2 hours 5 minutes
Course: Breakfast
Cuisine: American
Keyword: Beetroot swirled bread, Eggless Instant pot bread, How to make Instant pot bread, Instant pot Bread
Servings: 16 slices
Calories: 142kcal
Author: Lathiya

Equipment

  • Instant pot
  • Bread baking pan
  • Bowl
  • Cooling rack
  • Serrated knife

Ingredients

  • 4 Cups All purpose flour You might not need all
  • 2 1/4 Teaspoon Instant yeast
  • 1 Tablespoon Unsalted Butter at room temperature
  • 5 Tablespoons Sugar
  • 1 Teaspoon Salt
  • 1/2 Cup Milk At room temperature
  • 3/4 Cup Warm water
  • 2 Tablespoon Beetroot Extract

To brush on dough

  • 1 Tablespoon Milk + water

Instructions

Making the dough

  • Take all the ingredients.
  • Sift 2 ½ cups of flour in a bowl. Mix sugar, yeast and salt in the flour.
  • Add warm water and milk and mix with a spatula till it forms a single mass. Add 1 tablespoon of flour as you knead.
  • Then add the butter and knead till it becomes slightly sticky. You will have to add flour as you knead.
  • Place the dough on the counter. Knead the dough with your palm, first outward and then roll the dough inward.
  • Do this process until you pass the windowpane test. It’s when you take a small piece of dough and stretch it against the window you should see your finger behind the dough or the light should pass through the dough.
  • Then divide the dough into two. In one half add the beetroot extract and knead it again till the dough absorbs the extract completely. You have to add 1 or 2 tablespoons of flour.

First proofing in Instant pot

  • After you knead the dough, place both the plain and colored dough in the well greased stainless steel inner pot.
  • Place it in an Instant pot and press the yogurt button.
  • Set the timer for 30 minutes and close with a glass lid. After 30 minutes the dough will be doubled.

Shaping and second proofing

  • Once the dough is doubled, place the white dough on the counter and flatten it in rectangle shape with your fingers or roll it gently with a roller pin. Do not press hard.
  • Do the same with the pink dough. Now place the pink dough over the white dough. Start rolling tightly and pinching the dough at the same time.
  • Once the dough is rolled, pinch the ends so it doesn’t open up while baking.
  • Place the rolled bread dough in the greased baking bread pan.
  • Cover it and let it proof for 30 minutes or until doubled the size. You know, it’s proofed when you make a dent in the corner and the dent stays.

Baking the bread

  • Preheat the oven at 375 Deg F for 10 minutes. Once the dough is doubled, brush the top of the dough with milk.
  • Bake it in a preheated oven at 375 Deg F ( 190 Deg C) for 35 to 40 minutes.
  • Once done, remove it from the pan and let it cool in a cooling rack.
  • Brush the top of the warm bread with butter. This is important.
  • Let it completely cool down before you slice it.

Video

Notes

  1. Make sure the butter and the milk are at room temperature.
  2. You can also use half all-purpose four and half whole wheat flour for this recipe.
  3. You can also try using spinach puree or carrot puree instead of beetroot extract.
  4. To make this bread vegan, use just water and vegan butter or oil for butter.
  5. If you are using salted butter, skip adding the salt.

Nutrition

Serving: 1Slice | Calories: 142kcal | Carbohydrates: 28g | Protein: 3.7g | Fat: 1.2g