CARROT BREAD
Try this recipe from chef Jim Lahey's "My Bread" cookbook for a fun fall treat.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes
Yield One 10-inch round loaf
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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Abdulwahab Lateefah
[email protected]I'm not sure what went wrong, but my carrot bread turned out really dense and heavy.
PURPLE SHOGUN
[email protected]I followed the recipe exactly, but my carrot bread didn't turn out as well as I hoped. It was a bit dry.
Yamaha Riasat
[email protected]This carrot bread is a bit too sweet for my taste, but it's still good.
Wasil Adeel
[email protected]I'm not a huge fan of carrot bread, but I tried this recipe and was pleasantly surprised. It's really good!
Niaz Ali Mangi
[email protected]This is the best carrot bread I've ever had! It's so moist and flavorful, and the cream cheese frosting is to die for.
Aiden Velez
[email protected]I love this recipe! It's so easy to follow, and the carrot bread always turns out perfectly.
Arturo Alvarez
[email protected]This carrot bread is delicious! It's moist and flavorful, and the cream cheese frosting is the perfect finishing touch.
Adam Cinrinsay
[email protected]I've made this carrot bread several times, and it's always a hit with my family and friends. It's the perfect dessert for any occasion.
Arianna Freeman
[email protected]This is my new favorite carrot bread recipe! It's so easy to make, and it always turns out perfect. I love that it's not too sweet, and the cream cheese frosting is the perfect complement.
Saju tanchangya
[email protected]I made this carrot bread for a potluck, and it was a huge hit! Everyone loved it, and I got rave reviews. I'll definitely be making it again.
Vince Wairia
[email protected]This carrot bread is moist, fluffy, and packed with flavor. I used a combination of white and whole wheat flour, and I added a cup of chopped walnuts for extra texture. The cream cheese frosting is the perfect finishing touch.