Let’s just roll with that orange theme for one more day.  I’ve been in a bread baking phase lately, so naturally Have Cake, Will Travel is the first site I hit when I’m ready to make a loaf.  For some reason carrot bread sounded absolutely perfect this week.  And it was.  The crumb is light and moist, the color delightfully orange, and the loaf did rise perfectly like Celine said it would.  Of course the winter light in my apartment doesn’t make for the most vibrant picture, but you get the gist.

So go make a loaf!  And have a fun and peaceful weekend!

Carrot Bread

a la Celine and HCWT

3/4 cup soy milk [room temperature or slightly warmed up if in the fridge, to lukewarm]
1 cup finely grated carrots [moisture will depend on the quality of the carrots in use, you will have to play around with the amount of flour]
2 T turbinado sugar
2 T canola oil
1 t sea salt
2 T vital wheat gluten
1 cup whole wheat flour
about 2 cups bread flour, might need more or less: up to you to find out as you knead
2 t  instant-rise yeast

First, proof your yeast by heating your soymilk until it is lukewarm.  Then add the yeast and sugar.  Let it sit for 10 minutes until it is foamy.

Add rest of ingredients, but with only 2 cups of flour (1 cup whole wheat, 1 cup bread) to begin with.  Stir with a wooden spoon and pour the batter/dough onto a clean, lightly floured surface.  Add flour as you knead until the dough isn’t too sticky anymore and is smooth and elastic.

Place the dough in a large bowl coated with a little oil, cover, and let rise (in a warm, draft-free area) for 90 minutes or until doubled in size.

After the dough is done rising, preheat oven to 375F.

Punch dough down and flatten it with your hands in a rectangular shape. cut in two in length, roll each portion tightly in the shape of a loaf.  Place on a parchment/Silpat-lined baking sheet and let rise for another 30 minutes.  Bake for 30 minutes, or until the bottoms sound hollow when tapped, the top is golden brown, and if you have one: that an instant-read thermometer gives you a 190-200F reading.

Let cool on a rack before slicing.  (I wasn’t able to follow this step properly…)

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