Carrot bread

Ingredients for 1 servings:

• 500 g carrot(s)
• 50 g butter
• 2 tbsp lemon juice
• 1 pinch of salt for the carrots
• Sugar
• 750 g flour
• 40 g yeast, 1 pinch of sugar
• 0.38 liters of milk
• 1 tbsp, leveled salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

not only tasty for Easter brunch

Coarsely grate the peeled carrots. Melt the butter, add the carrots, and sauté briefly while stirring. Season with 2 tablespoons of lemon juice, salt, and a pinch of sugar, then let the mixture cool. Prepare yeast dough from the flour, yeast, and a pinch of sugar, along with the milk, carrots, and a tablespoon of salt. Knead into a smooth dough, adding a little more milk if needed. Work the dough vigorously and form into a ball. Let it rise until it has significantly increased in size. Then knead well again, form 1 large or 2 small loaves, and either place them in a bread pan or slide them out. Let rise for another 20 minutes and brush with lightly sweetened milk. Bake in a preheated oven at 220°C (top/bottom heat) for about 40 minutes. The bread tastes best fresh and with just butter.