Carrot Bread – Carrot Bread

Mix the flour with the salt in a deep baking bowl and form a hollow. Crumble the yeast in a small bowl, sprinkle with sugar, curdle with a little milk and form in the flour cavity. Sprinkle a little flour over the top and leave on the heat until the yeast bubbles.

Melt the butter in a small pan, remove from the heat and mix with the milk. Add to the flour form, make a smooth dough and knead in the carrots.

Put the dough on a surface dusted with flour and work in as much flour as necessary until the dough does not stick. Shape the loaves and let rise for 20 minutes.

Place on a baking tray covered with baking foil and bake in the oven heated to 220 °C for five minutes. Reduce the temperature to 200 °C and bake for 30 to 35 minutes.

Brush the still hot surface with water.

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