Fluffy Beet Bread

Cook the Beets:

1. Wash, peel and chop the beetroots into small pieces.
2. In a medium saucepan, add the chopped beets and enough water to cover them. Bring to a boil and cook for about 20-25 minutes, or until the beets are tender and can be easily pierced with a fork.
3. Drain the beets, but reserve the cooking water. Measure 400 ml of the beet water and set it aside to cool slightly, along with the beets.

Blend the Beets

1. Once the beets have cooled slightly, blend them with the reserved 400 ml of beet cooking water until smooth. Ensure there are no chunks, as this mixture will give your bread its vibrant pink color.

Prepare the Sponge:

1. In a large bowl, combine the blended beet mixture, eggs, oil, sugar, melted butter, and yeast. Mix thoroughly until everything is well incorporated.
2. Cover the bowl with plastic wrap and let the mixture rest for about 15 minutes, or until it begins to foam and forms a spongy texture.

Form the Dough:

1. Once the sponge is ready, add the salt and gradually begin adding the flour to the beet mixture.
2. Add the flour slowly, mixing as you go. Stop adding when the dough is soft, smooth, and no longer sticks to your hands. (You may not need all the flour, so add just enough for the right consistency. Stop adding flour when the dough no longer sticks to your hands)
3. Transfer the dough to a lightly floured surface and knead by hand for about 10-15 minutes, or until the dough becomes smooth and elastic. (If while kneading the dough, the dough starts to get a little sticky again, just add an extra sprinkle of flour)

First Rise:

1. Place the dough in a large bowl, cover with plastic wrap or a towel, and let it rise for 2 hours, or until doubled in size.

Shape the Loaves:

1. Punch down the dough to release the air, then divide it into two equal portions.
2.  Using a rolling pin, roll each part into a rectangle, then roll them up into loaf shapes. Place the shaped loaves into a greased 9×13-inch baking pan, leaving some space between them. Cover them again with plastic wrap and let them rise for another 30 minutes, or until doubled in size.

Brush with Egg White:

1. In a small bowl, lightly beat 1 egg white.
2. Using a pastry brush, gently brush the tops of the loaves with the egg white to give them a shiny finish when baked.

Second Rise:

1. Cover the loaves with plastic wrap and let them rise again for about 30-40 minutes, or until they double in size.

Bake the Bread:

1. Preheat your oven to 180°C (350°F).
2. Bake the loaves for 35-40 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.

Cool and Serve:

1. Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.