Carrot Bread Recipe
Category: Yeast Breads
Serves: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 150g |
| Active Dry Yeast | 5g |
| Water (for poolish) | 150g |
| Carrots, grated | 270g |
| All-Purpose Flour (00) | 370g |
| Water (for dough) | 190g |
| Fine Salt | 10g |
| Active Dry Yeast (for dough) | 5g |
| Extra Virgin Olive Oil | 10g |
| All-Purpose Flour (for dusting) | 50g |
Instructions
-
Prepare the Poolish:
Start by preparing the poolish (a pre-ferment) for the bread. In a small bowl, combine the Manitoba flour with the active dry yeast. Gradually add 150g of water and stir to form a batter-like consistency. Cover the bowl with plastic wrap and allow it to rise until it has doubled in size. -
Prepare the Dough:
In another large bowl, mix together the All-Purpose flour (00) and the remaining 5g of active dry yeast. Once your poolish is ready, add it to the flour mixture. Slowly pour in the remaining 190g of water and begin mixing until the dough starts to come together. -
Incorporate the Carrots:
Once the dough has come together, add the grated carrots and salt. Knead the mixture gently, folding the dough over itself and pushing it toward the center. Continue kneading for about 10 minutes until the dough is smooth and elastic. -
First Rise and Folding:
Cover the dough with a clean kitchen towel and let it rise for about an hour, or until it has doubled in size. Every 10 minutes for the next half-hour, perform a folding technique to strengthen the dough. To fold, gently stretch and fold the edges of the dough toward the center, then flip the dough over. Repeat this step three times, always covering with the towel in between. -
Shape the Bread:
After the final fold, cover the dough with plastic wrap and let it rest for about 20 minutes. Transfer the dough onto a lightly floured surface and, using a bench scraper, fold the edges toward the center to form a rough loaf shape. Shape the dough into a neat loaf or filone. -
Second Rise:
Transfer the loaf to a well-floured proofing basket. Cover it with a kitchen towel and place a sheet of parchment paper over the basket. Place the proofing basket on a baking sheet or tray. Let the dough rise again for about 1-2 hours or until it has increased in size. -
Bake the Bread:
Preheat the oven to 240°C (475°F). Once the dough has risen, place the baking sheet with the bread into the oven. To ensure the right humidity for baking, place a small oven-safe dish with water in the oven as it preheats. Bake the bread for about 40 minutes, or until golden brown. If your oven can only reach 220°C (425°F), extend the baking time by about 10 minutes. -
Final Touch:
After the initial 40 minutes, remove the dish of water from the oven and continue baking for another 10 minutes. This will ensure a crispy crust. When the bread is done, turn off the oven and let it sit for an additional 5 minutes with the oven door slightly ajar. -
Cool and Serve:
Remove the bread from the oven and let it cool on a wire rack. Once cooled slightly, slice the carrot bread and serve it warm or at room temperature. It makes a perfect accompaniment to any meal or can be enjoyed on its own with a light spread of butter.
Enjoy your freshly baked carrot bread!
This carrot bread recipe combines the earthy sweetness of grated carrots with the soft, airy texture of homemade yeast bread. With its rich, rustic flavor, it makes a perfect snack or side dish for any meal. Happy baking!
