Carrot bread

The recipe for this home bread includes the following ingredients: wheat flour (the highest or first grade), water, fresh or boiled carrots (the mass is indicated in already cleaned and crushed in mashed potatoes), chicken eggs, refined vegetable (I have sunflower) oil, salt, and high -speed yeast. Black and white sesame seeds are used for sprinkling, therefore it is not an obligatory ingredient — you can use it at will and presence. By the way, if you want to make this recipe for baking bread in a lean version, just replace the chicken egg of about 45-50 milliliters of water.

Since in this recipe for bread I use high -speed yeast (1 teaspoon without a hill is 3 grams), I immediately add them to sifted wheat flour along with salt and sugar, mix well. If you want, you can take just dry (the same amount) or fresh/pressed (9 grams) yeast, but then they will need to be pre -dissolved in 120 milliliters of warm water with 1 tablespoon of sugar. Mix everything thoroughly and leave for 10-15 minutes until a characteristic yeast foam cap appears. Then we connect the 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 their damage or expired.

Add a raw chicken egg and warm (not higher than 38 degrees) water.

Next, we put the fresh or boiled carrots crushed in mashed potatoes (on the smallest grater). I use fresh, I like it more. Depending on its juiciness, it will be possible to adjust the amount of fluid/flour.

Mix everything with our hands or spoon until the flour is moistened and absorbs the liquid — for about a minute. Then add vegetable oil without smell and move on to manual collapse. If you have a bakery or dough (a combine with a pitch-bag), of course, use their help. To knead the dough is quite intensively until smooth and uniform — about 10 minutes. The dough is very soft.

We lubricate the bowl a little with butter, round the dough, tighten the dishes with a dietary film or cover with a towel (so that it does not be swollen and not covered with a crust). We leave in a warm place for 1 hour. I usually put the yeast dough on fermentation in a microwave oven, in which I put a glass with boiling water. You can hold the dough in the oven with a light bulb turned on.

An hour later, the dough swells, grows (or rather spread due to its softness) two times and will become more tender. It is very, very soft, but practically not sticky.

Carrot bread can be baked both on a pod (on a baking sheet) and in shape. Most often, for a very soft and delicate yeast dough, I use baking forms. Lubricate the shape with a small amount of vegetable oil without smell and put the dough into it, after forming it in the form of a loaf.

We sprinkle the workpiece a little with water and sprinkle sesame seeds. You can not sprinkle, if you do not want, this is a matter of taste. We leave future carrot bread for proofing for an hour in a warm place.

The dough should grow at least twice. In about 20 minutes before baking bread, we turn on the oven at 180 degrees.

We bake fragrant carrot bread for about 40 minutes at 180 degrees until complete. I have this bread growing very well in the oven in shape. On the hearth it turns out not so high, since the dough is tender and more spreads to the sides.

We take out the finished carrot bread from the mold and let it completely cool on the bars so that the bottom is not painted.

Well, then, as it cools, you can remove the sample. Indeed, such a bright, sunny, tasty and fragrant carrot bread that we cooked at home will not only serve as an excellent addition to the first dishes, will become the basis for sandwiches, but will cheer 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 dyes! You know what funny sandwiches are obtained with it!

And so, by the way, there is a carrot bread that is cooked not in shape, but on a baking sheet.