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Carrot bread

updated

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Ingredients for 1 servings:

  • 300 g carrot(s)
  • 500 g flour, type 1050
  • 40 g yeast
  • 1 tbsp sugar
  • 1 ½ tsp salt
  • 20 g butter
  • ¼ liter of milk
  • Fat for the loaf pan
  • Oat flakes for sprinkling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very tasty and juicy

Peel and coarsely grate the carrots. Mix the flour, salt, and sugar in a large bowl. Crumble the yeast into the center. Melt the butter, add the milk and melted butter, and knead. Add the grated carrots and knead the dough until it pulls away from the sides of the bowl and is smooth. Let the dough rest as usual. Grease a 30cm loaf pan and sprinkle with oatmeal. Shape the dough into a log and place it in the pan, brush with water, and let it rest again. Preheat oven to 200°C, then reduce the temperature to 180°C; baking time: 45 minutes. Changes: Use 250g wholemeal rye flour and 250g wholemeal wheat flour instead of 500g type 1050 wheat flour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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