Savory Carrot Yeast Bread For Rolls Of Loaf
Savory carrot yeast bread for making delicious rolls into the illusion of garden carrots, or simply a loaf.
Servings 1 dozen
Equipment
- carrot cookie cutter 4-5 inches
- Baking sheet and parchment paper or loaf pan
- Small saucepan
- Blender
Ingredients
- 1/2 cup Cooked Carrot Puree room temperature
- 2 1/2 tsp Instant yeast or active dry yeast
- 2 tbsp Sugar
- 1/4 cup Water lukewarm
- 3/4 cup Whole milk lukewarm
- 1 tbsp Olive oil extra for bowl
- 1 tbsp Fine salt
- 1 tsp Coarse salt
- 2 tbsp Fresh herbs thyme or marjoram
- 3-4 cups All purpose flour or as needed
- 1 Egg for egg wash
Instructions
- For carrot puree, simply peel and slice or place grated carrots in a small pan with just enough water to cover. Simmer until soft, cool, strain and puree.
- In a stand mixer with a dough hook, or a large bowl with a wooden spoon, mix the yeast, sugar and water together and let sit for 5-minutes to bloom.
- Add the carrot puree to the yeast mixture, room temperature milk, olive oil and fine salt. Whisk until all is incorporated. Slowly fold in one cup of flour at a time until the dough is no longer sticky and can be easily manipulated with your hands. Transfer the dough to a lightly floured surface and knead the dough, not vigorously but simply by taking the underside and folding it up, over the top and press; continuing in this way until the dough is soft and pliable.
- Place the dough into an oiled bowl, cover and place in a warm spot for about an hour until it doubles in size.
- Preheat oven to 375.Transfer the risen dough to a lightly floured surface, roll out until the dough is about half inch. Using the cookie cutter to press out carrot shaped rolls, then transfer to a parchment paper lined baking sheet, is an easy way to create fun shapes for rolls. Cover and let sit for about 20-minutes in a warm place.
- In a small bowl whisk the egg with 2 teaspoons of water to make an egg wash. Brush the egg wash across the top of the dough after second rise, sprinkle with coarse salt and herbs.
- If making a loaf of carrot bread, simply place the dough after the first rise into a loaf pan, and follow the same instructions above for the rolls.
- Bake until the tops are golden brown, about 15-minutes for the rolls and 15-20 minutes for the loaf bread. Transfer to a wire rack to cool.
Video
Notes
Carrot juice can be used in place of carrot puree, though more flour may be needed.
Decorative carrot rolls can be obtain my using a carrot shaped cookie cutter to shape the dough before baking.