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Pink Flower Bread from The Fairyblossom Cottage Inn

Welcome to the Fairyblossom Cottage Inn!

Come inside, sit in the Common Room, and relax with the distant sound of the waves and the seagulls flying over the inn, breakfast is about to be served.

Just a barge ride from Meadowgrass Village Pier or from the mystical Lands of the Anamachs lies Fairyblossom Cottage Inn.

The innkeeper, Seraphina Fernshade, rises with the sun, welcoming guests with cosy chambers, delightful meals, and the best tips for an unforgettable island visit. The lodging is as much a part of the island's enchantment as the landscape that surrounds it.

As your barge docks, a cobblestone path guides you through a tunnel of wild roses, revealing the inviting Fairyblossom Cottage Inn. With windows open, the air in the Common Room is filled with hints of rosemary, lavender, and freshly baked treats while each private room reflects Seraphina’s eye for detail and love for nature.

 Beetroot Flower Bread Recipe 🌸


- 2 cups all-purpose flour

- 1 tsp salt

- 1 tsp sugar

- 1 tbsp oil

- 2 tbsp beetroot powder

- 1 tbsp dry yeast

- 2/3 cup warm water


1. Mix Dry Ingredients

   - In a large mixing bowl, combine 2 cups of flour, 1 tsp of salt, 1 tsp of sugar, and 2 tbsp of beetroot powder. 

2. Proof the Yeast (if needed)

   - If you prefer to proof your yeast first, mix 1 tbsp of dry yeast with 2/3 cup of warm water and 1 tsp of sugar in a small bowl. Wait for about 5 minutes. If the yeast is active, you'll notice bubbles forming. If you don’t need to proof the yeast, just add it directly to the dry ingredients.

3. Combine Wet and Dry Ingredients

   - Add the yeast mixture to the dry ingredients if proofed separately, or directly add 2/3 cup warm water and 1 tbsp of oil. Stir until a sticky dough forms.

4. Knead the Dough

   - On a floured surface, knead the dough for about 10 minutes, until it becomes smooth and elastic. Add a little more flour if the dough is too sticky.

5. First Rise

   - Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 2 hours, or until it has doubled in size. A trick I learned from my mum is to put the bowl containing the dough in a container with hot water. I used a large enamel basin for this step.

6. Shape the Dough

   - Once the dough has risen, divide the dough into 5 equal portions. Roll each portion into a ball and arrange them in a circle on a baking tray lined with parchment paper to form a flower shape. Each ball should touch the adjacent ones to form a "petal" shape. 

7. Second Rise

   - Cover the flower-shaped dough with a damp cloth and let it rise again for about 30 minutes.

8. Add the Flower Cuts

   - Using a sharp knife, make two cuts on the top of each ball to create a decorative flower-like pattern.

9. Bake the Bread

   - Preheat your oven to 375°F (190°C). Bake the bread for about 20-25 minutes, or until the tops are golden brown and the bread sounds hollow when tapped on the bottom.

10. Cool and Enjoy

   - Allow the bread to cool on a wire rack before serving. Enjoy!

This charming pink flower bread not only looks delightful but also adds a touch of whimsy to your table with its bright hue and floral shape. Perfect for a summer gathering or simply to enjoy at home!


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