Beetroot bread

Wash the beetroot, wrap it in foil and bake at 185°С /365°F for 60–90 minutes (depending on size). Leave it to cool, then peel and cut into small cubes.

Dice the bacon and fry until golden brown.

Put flour through a sieve and mix with salt. Dissolve the yeast in warm water, add sugar. Leave it for 15 minutes to give the yeast time to wake up and become active.

Add yeast to the mixture of flour with salt, and knead the dough until soft and elastic. Knead in the fried bacon and beetroot cubes. Form a dough ball and carefully move it to an oiled bowl. Leave it in a warm place for 40 minutes until bread rises and doubles or triples in volume.

Press down the dough and form a round shape. Place it on a baking paper-lined tray and sprinkle it with flour. Leave for 30 more minutes to rise some more.

Bake at 220°C / 425°F for 5 minutes. Then turn the temperature down to 180°C / 350°F and cook for 30 more minutes.