Best Carrot Yeast Bread Recipes

CARROT PINEAPPLE YEAST BREAD (BREAD MACHINE)

Steps:

• Put ingredients in breadmaker in order recommended by manufacturer.
• Set on medium crust setting, or white bread setting.
• When done, remove from pan and cool on wire rack 30 minutes.
• Slice and serve with butter and jam.

CARROT BREAD (YEAST) FROM MARTHA STEWART

Steps:

• 1.In a medium bowl, stir together flour, salt, and yeast; add carrot juice. Using a wooden spoon or your hands, mix until a wet, sticky dough is formed, about 30 seconds. If it's not really sticky to the touch, add another tablespoon or two of water. Add currants and walnuts and mix until incorporated. Cover bowl and let stand until surface is dotted with bubbles and dough is more than doubled in size, 12 to 18 hours.
• 2.Generously dust work surface with flour. Using a bowl scraper or rubber spatula, scrape dough out of bowl in one piece. Using floured hands or a bowl scraper, lift edges of dough in toward center. Tuck in edges of dough to make a round.
• 3.Place a clean kitchen towel on work surface. Generously dust towel with flour and sprinkle with cumin seeds. Gently place dough on towel, seam side-down. If dough is tacky, dust top lightly with flour. Fold the ends of the towel loosely over dough to cover and place in a warm, draft-free spot to rise for 1 to 2 hours. Dough is ready when it is almost doubled in size and holds an impression when gently poked with a finger. If it springs back, let rise 15 minutes more.
• 4.Meanwhile, one half hour before the end of the second rise, preheat oven to 450 degrees with a rack set in bottom third of oven. Place a covered 4 1/2-to-5 1/2-quart cast-iron, high-quality all-ceramic, or enameled cast-iron (with plastic handle removed and screw hole plugged with aluminum foil) in the center of rack.
• 5.Using pot holders, very carefully remove preheated pot from oven and uncover. Unfold towel and quickly but gently invert dough into pot, seam side-up. Cover pot, return to oven, and bake for 25 minutes.
• 6.Uncover and continue baking until bread is a deep chestnut color, 15 to 20 minutes more. Using a heatproof spatula or pot holders, carefully lift bread out of pot and place it on a rack; let cool completely.

CARROT YEAST BREAD

Steps:

• 1. Stir together flour, vital wheat gluten and water. 2. Let rest 30 minutes to autolyze. 3. Add yeast and remaining ingredients. Mix just until combined. Do not knead. 4. With wet hands, roll dough into a bowl, cover loosely with plastic wrap, and let rest at room temperature for at least 2 and up to 20 hours. If the dough rises too fast, finish proofing in the refrigerator. 5. The dough can be used immediately after the initial rise, or stored, loosely covered, in the refrigerator if used within 5 days. 6. When ready to bake, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized; 450 grams) piece. Shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. 7. Allow the loaf to rest, covered with a towel, in an oiled bowl, on a pizza peel dusted with cornmeal, a silicone mat, or greased cookie sheet for 1 hour and 45 minutes (1 hour if using fresh, unrefrigerated dough). 8. 1/2 hr before baking time, preheat a dutch oven on the middle rack. If using a baking stone, also place an empty metal broiler tray on the rack below. 9. If desired, just before baking, use a pastry brush to paint the top with plain water or an egg wash. Sprinkle with raw sugar. 10. Slide the loaf directly into the hot dutch oven, replace lid and bake. Alternately, place loaf onto the hot stone. (Or place the silicone mat or cookie sheet on the stone.) and pour one cup hot tap water into the broiler tray and quickly close the oven door. 11. Bake for 45-50 minutes with lid on and an additional 15-20 minutes with the lid removed to achieve desired crust. If you used a mat or cookie sheet, remove it and bake the loaf directly on the stone for the last third of the baking time. 12. Allow bread to cool on a rack before slicing.

CARROT YEAST BREAD (ABM)

Steps:

• 1. Place ingredients in pan insert in order of manufacturer's instructions.
• 2. Use light crust setting and push start.