Carrot loaf

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Carrot loaf

With successful recipe of beetroot bread I wanted to try and bake a carrot bread. Carrot loaf is soft, slightly sweet from the grated carrots and flavored with dried rosemary. Home baked breads are so delicious with just a little butter smeared. And there are so many different ways you can flavor your breads- various dried herbs like mint, curry leaves, basil, oregano, rosemary, celery and many more.

Carrot loaf

Don’t forget to have a look at my beetroot bread which is flavored with basil infused olive oil. If you’re a beginner in bread baking, check out whole wheat bread recipe for details.

We had this bread with home made curd mayo, the recipe of which is available on my Instagram stories. The curd mayo is healthy and so delicious. I promise you will stop buying store mayonnaise.

Carrot loaf

Slices of carrot loaf

How to make carrot loaf

Ingredients

  • Carrots, 1 cup, grated
  • Whole wheat, 2 cups
  • Semolina 1/4 cup
  • Milk powder 2 tablespoon
  • Instant yeast 3/4 teaspoon
  • Sugar 1 tablespoon
  • Salt 1 teaspoon
  • Dried rosemary 1 teaspoon
  • Olive oil 2 tablespoon
  • Warm water and milk (ratio of 1:1) 1/2 cup

Method

  1. To the wheat flour, add semolina, milk powder, sugar, yeast, grated carrots, and rosemary. Slowly add half the quantity of water and milk to form a rough dough. The carrot will give out little moisture so keep a check on the amount of water you add.
  2. Leave this for 10-15 minutes to let carrots release moisture.
  3. After 15 minutes, add salt and required quantity of water to form a slightly sticky dough.
  4. Transfer the dough to a floured surface and knead it for 12-15 minutes till it bounces back. Add olive oil and knead for few more minutes.
  5. Keep the dough in a well oiled deep bowl and cling wrap it. Keep it aside for the first proofing.
  6. Once it doubles in size take the dough on the counter, punch out all the air.
  7. Roll it out into a rectangle with a rolling pin. Then roll it in tight without leaving gap and seam the sides. Roll it till the end and seam the bottom. Seam it well so that it doesn’t open up during baking.
  8. Now keep the dough in a parchment lined bread tin (8x4inch). Cling wrap it for the second proofing.
  9. Brush the top of the dough with milk to prevent it from drying up while baking.
  10. Bake it in a preheated oven at 180 degrees for 30 minutes. Bake it according to your oven.
  11. Once it is baked, take out the bread rub some butter on the crust to make it soft.
  12. Transfer the bread on to a wire rack within 2 minutes of taking the bread out. If you keep the bread longer in the tin it gets soggy.
  13. Let it cool down completely before slicing.

Notes

  • You can use fresh cream instead of milk powder. Cream or milk powder makes your bread soft. It is totally optional, you can very well bake your bread without them.
  • The bread can be cling wrapped well and stored in fridge for 3-4 days

Bread baking comes with practice, the more you bake, the more you get better at it 😊 Do ask me your doubts in the comment section or mail me. I would be more than happy to help you.

I would love to hear back if you try my recipe. Do tag me on facebook, instagram and Pinterest.

Shop for products

Dried rosemary

Bread tin

Instant yeast

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6 thoughts on “Carrot loaf”

  1. Can I use a an active yeast starter instead of Dry yeast? As I don’t have the dry yeast? And if yes then what should be the quantity of the starter to flour?

  2. I followed your base recipe for both the beetroot and career bread and the results were perfect. Experimenting with different flavor combos and enjoying a different bread each time. Thank you so much .

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