Carrot Bread

Carrot Bread

Carrot Bread

This experiment turned out so well!


  • 2.25 tsp dry yeast (1 cake yeast)
  • 1 teaspoon sugar
  • 3.5 cups bread flour (500 grams)
  • .5 pound grated carrots (250 grams)
  • 1 tablespoon melted butter (cooled to room temp)


Sprinkle the yeast, then the sugar into .5 cup of water and let proof for 10 minutes.  Stir to dissolve.

Mix the flour and the salt in a large bowl.  Make a well in the center and pour in the dissolved yeast, then add carrots, then add butter.  Mix in the flour from the sides of the well.

Add water, as needed to form a moist (sticky) dough.

Turn dough out onto a lightly floured work surface.  Flour your hands, and knead for 10 minutes.  This dough is super sticky, and you may need to add a tablespoon of flour now and then to hands and surface, but try to not add very much, to avoid a dense bread. The dough will still be sticky at the end of your kneading time…that’s ok.

Put the dough in a lightly buttered/greased bowl and cover with a linen towel.  Let it rise until doubled in size…about 1.5 hours.  Punch down, and let rest for 5-10 minutes.

Shape the dough into a round loaf and place on either a floured baking tray or a parchment lined baking tray.  Cover with a linen towel and let proof until doubled in size…about 45 minutes.

It should look like this:

Carrot bread dough - 2nd rise

Carrot bread dough - 2nd rise

Bake in a preheated 400 degree oven (200 degree C).  Steam is optional, but I think it made the crust nicer.  You can add steam either by adding icecubes in a baking pan below the bread, or do what I do, which is to spritz the oven (careful to avoid electrical elements) right after I put the bread in.

Bread should be golden and hollow sounding when tapped underneath.

Cool on an elevated wire rack.


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