We’re crazy for carrots…Keeping meatless today with a delish carrot recipe.
This recipes requires dough rising times of about 3 hours (two hours for the first rise and one hour for the second)
What You need
1 Lb carrots (cleaned and peeled)
1 Cup bread flour (white)
2 tsp salt
1 Packet dried yeast
¾ Cup milk
1 Tbsp olive oil
½ Cup whole wheat bread flour
4 spring onions (thinly sliced)
Non stick cooking spray ( I like the olive oil kind)
Sieve ( mesh strainer)
Food Processor ( or blender)
Two 8 inch round cakes pans
Parchment paper ( optional)
Before You Start: Finely chop half of the carrots and coarsely grate the other half and set aside.
Lets Make It: Fill a medium saucepan about half way with water and bring to a boil add the chopped carrots only and cook until soft (about 15 minutes). Drain and purée the cooked carrots in a food processor or blender( or you can hand mash them) until creamy. Put the carrot purée in a sieve and press out as much moisture as possible be careful not to push the carrots through the sieve. Leave the purée in the sieve to drain (place it over a bowl.) In a large bowl mix the white flour, salt and yeast. Heat the milk with 4 1/2 ounces of water until lukewarm. In a large bowl, mix together the carrot purée, the milk and water and add the olive oil. Stir in the white flour mixture to make a very soft dough. Gradually mix in the whole wheat flour to make dough that will form a soft ball. Knead the dough on a lightly floured surface for 10 minutes or until smooth (but still soft and slightly moist.) Lightly oil a large bowl and place the dough in it. Cover with plastic wrap and set aside to rise in a warm place until doubled in volume (this will take about 2 hours). After it has risen ,spray the cake pans well ( you can also line the bottoms with parchment paper) . Knead for 2 minutes, then flatten it slightly. Sprinkle the grated carrots and spring onions over the top and continue kneading until they are mixed evenly throughout the dough. If the carrots make the dough too moist, sprinkle it with a little extra flour and keep kneading until the flour is absorbed. Cut the dough in half and then cut each half into 8 equal pieces. Shape the pieces into smooth balls and arrange them in the prepared cake pans, one ball in the center and the rest around the edge. Cover with a clean tea-towel (don’t use plastic wrap it may stick to the rolls when they rise) and set aside to rise for about 1 hour( or until doubled in volume. )Preheat the oven to 400°. In a small bowl lightly beat the egg with a fork and using a basting brush, brush the tops of the rolls very lightly with the egg. Bake for about 30 -40 minutes or until golden. Remove the bread from the cake pans and transfer to wire racks to cool. Serve warm or at room temperature.
Katies Tid Bits* The bread can be kept in an airtight container for up to 2 days, or frozen for up to 3 months.
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