Carrot bread

Ingredients for 1 servings:

• 500 g carrot(s), finely grated
• 50 g butter, melted
• 2 tbsp lemon juice
• Salt
• 750 g flour
• 42 g yeast
• 1 pinch(s) of sugar
• 1 tbsp salt
• 0.38 liters of milk
• Sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Peel and wash the carrots, finely grate them, and fry them in 50g butter, stirring occasionally. Season to taste with 2 tablespoons of lemon juice, salt, and sugar, and let cool. In the meantime, prepare a yeast dough with the remaining ingredients: Place the flour on a work surface. Put the yeast in a small bowl and mix with the salt until it has dissolved. Make a well in the flour and add the yeast. Add the sugar and milk, carefully stirring in from the edges. Add the carrots and knead everything vigorously into a smooth, supple dough. Shape the dough into a ball, cover, and let rise in a draft-free place for about 45 minutes. Knead vigorously again after 20 minutes. Knead firmly again at the end and form one large loaf or two small loaves. Place on a baking sheet lined with baking paper and let rise for another 15 minutes. Brush with sweetened milk and cut into diamond shapes. Bake in a preheated oven at 190°C for about 35-40 minutes. Test for doneness with a skewer.