Carrot bread

Hope you still enjoy my bread recipes in the oven? Anticipating positive answers, today I will share with you one more thing - we will prepare bright and sunny carrot bread. Delicate, aromatic, airy and appetizing crumb, thin crispy crust and truly wonderful taste of these homemade baked goods will hardly leave even one indifferent in your home.

Carrot bread can be made with either raw or boiled carrots. One condition is that the peeled root crop must be crushed to the state of a puree-like gruel. Depending on its juiciness, you may need a little more or less wheat flour. The main thing is not to hammer the dough with flour, devote more time to kneading and then the result will definitely please you. Rather, prepare carrot bread for the kitchen!

Ingredients

• Wheat flour (390 grams)
• Water (120 milliliters)
• Carrots (150 grams)
• Chicken eggs (1 piece)
• Vegetable oil(3 tablespoons)
• Sugar (1 tablespoon)
• Cooking Salt (1 teaspoon)
• Fast acting yeast (1 teaspoon)
• White sesame (0.5 teaspoon)
• Black sesame (0.5 teaspoon)

Directions

1. The recipe for this homemade bread includes the following ingredients: wheat flour (premium or first grade), water, fresh or boiled carrots (the weight is indicated in the already peeled and mashed form), chicken egg, refined vegetable (I have sunflower) oil, salt as well as fast acting yeast. Black and white sesame seeds are used for sprinkling, so it is not a required ingredient - you can use it as desired and available. By the way, if you want to make this lean bread recipe, just replace the chicken egg with about 45-50 milliliters of water.
2. Since in this bread recipe I use fast-acting yeast (1 level teaspoon is equal to 3 grams), I immediately add them to sifted wheat flour along with salt and sugar, mix well. If you want, you can just take dry (the same amount) or fresh / pressed (9 grams) yeast, but then you will need to first dissolve them in 120 milliliters of warm water with 1 tablespoon of sugar. Mix everything thoroughly and leave for 10-15 minutes, until a characteristic yeast froth appears. Then we combine water with yeast with flour. If this did not happen and the yeast cocktail remained in its original form, the yeast for baking is not suitable due to its spoilage or expiration.
3. Add a raw chicken egg and warm (no higher than 38 degrees) water.
4. Next, put fresh or boiled carrots chopped in mashed potatoes (on the finest grater). I use fresh, I like it better. Depending on its juiciness, it may be necessary to adjust the amount of liquid / flour.
5. Stir everything with your hands or a spoon until the flour is moistened and absorbs the liquid - about a minute. Then add odorless vegetable oil and proceed to manual kneading. If you have a bread maker or dough mixer (harvester with a hook attachment), of course, use them. You need to knead the dough quite intensively until smooth and uniform - about 10 minutes. The dough is very soft.
6. Lubricate the bowl a little with butter, round the dough, tighten the dishes with cling film or cover with a towel (so as not to wind and crust). Leave in a warm place for 1 hour. I usually put the yeast dough to ferment in the microwave, in which I put a glass of boiling water. You can also keep the dough in the oven with the light on.
7. After an hour, the dough will swell, grow (or rather creep because of its softness) twice and become even more tender. It is very, very soft, but practically not sticky.
8. Carrot bread can be baked both on the hearth (on a baking sheet) and in the form. Most often, I use bakeware for very soft and tender yeast doughs. Lubricate the mold with a small amount of odorless vegetable oil and put the dough into it, having previously molded it in the form of a loaf.
9. Sprinkle a little water over the workpiece and sprinkle with sesame seeds. You don't need to sprinkle it if you don't want it - it's a matter of taste. We leave the future carrot bread for proofing for an hour in a warm place.
10. The dough should at least double in size. About 20 minutes before baking bread, turn on the oven to warm up to 180 degrees.
11. We bake fragrant carrot bread for about 40 minutes at 180 degrees until cooked through. I have this bread very well grows in the oven in the form. On the hearth, it turns out not so high, since the dough is tender and spreads more to the sides.
12. We take out the finished carrot bread from the mold and let it cool completely on the wire rack so as not to soak the bottom.
13. Well, and then, as it cools down, you can take a sample. Indeed, such a bright, sunny, tasty and aromatic carrot bread, which we have prepared at home, will not only serve as an excellent addition to the first courses, will become the basis for sandwiches, but will cheer you up in cloudy weather with its positive look. There is no taste of carrots in it, but bread can boast of such a rich yellow-orange color without artificial colors! You know what funny sandwiches it makes!