Beetroot bread topped with poppy seeds..

Directions

1Wash ,clean and peel 75gms of beetroot .

2Grate it using a grater .

3In a bowl ,mix flour ,fresh cream , instant dry yeast ,sugar, salt well .

4Mix well .

5Add grated beetroot .

6Mix well .

7Add water .

8Knead well for 5-6 minutes .

9Add oil and knead for another 3-4 minutes .

10Dough will be slightly sticky . Do not add extra water .

11Roll the dough into a ball and apply oil .

12Place it into a well oiled bowl and cover it with a cling film ,

13Let it double in size.

14Gently punch the dough .

15Knead for a minute or two .

16Roll it into rectangle using a rolling pin .

17Roll it tightly .

18Shape it into a log .

19Place it into a well oiled loaf tin .I used 8"x 3.5 " tin .

20Cover it with cling film and let it rise . Meanwhile pre heat the oven with top and bottom rods on at 180 degree C .

21 Cover it with cling film and let it rise . Apply water/milk with a brush and sprinkle poppy seeds . Make a tent with aluminum foil and bake for 25 minutes at 180 degree C.

22Now take the tin out and remove the aluminum foil and apply butter . Place it back in the oven (without the aluminum foil ) and bake for another 4-5 minutes until the top is evenly brown .

23Transfer it to a wire rack and apply butter .Allow it to cool for atleast for 3 hours before slicing .