© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

A lovely yeast-leavened carrot bread boule made with organic bread flour, finely grated carrots and honey sweetened carrot juice. The unexpected use of curry powder and honey sweetened carrot juice give this bread a beautiful golden colour, and a warming, earthy and mildly sweet flavour that is perfect for any topping, as well as a nutritional boost. I spread it liberally with schmaltz, freshly milled black pepper and arugula. You can use butter instead.

500 g Organic bread flour
20 g Fresh yeast, crumbled (or 10 g active dried yeast)
2 tbsp Curry powder
1 tsp Sea salt
200 g Organic carrots, finely grated
210 ml Honey sweetened carrot juice (or water) 1 tbsp Olive oil

In the bowl of your stand mixer, mix together the flour, crumbled yeast, curry powder and salt. Add in finely grated carrots and carrot juice. Mix at slow speed until the ingredients come together, then increase the speed and mix until the dough is smooth and elastic, 7-9 minutes.
Cover the dough with a clean towel and set aside at room-temperature for 45 minutes until double in size.
Gently press down the dough and shape the dough into a tight ball. Place it in a parchment-lined baking tray and brush with the olive oil. Dust the bread with a little flour.
Meanwhile preheat the oven to 180C/350F. Use a sharp knife, razor blade, or bread lame to quickly score the surface of the boule...