– Toc toc I’m Mr. October.
– Nice to meet you Mr. October. Welcome to my blog.
– Thanks to you. I’m curious to know what’s going on with Twelve Loaves.
– I can help you. Twelve Loaves is looking for Root Breads.
– Roots Breads? Interesting. What’s your proposal?
My proposal is a carrot bread. Carrots are roots, orange and healthy ones. To make them I just adapt the potato bread recipe of January. It’s a very easy bread to do and as far as concern my tastes carrot bread is excellent. To be sincere, I’ve already tried to do a carrot bread with also carrot leaves. That time I surprised my husband. In a way I copied myself. In this way, I provide my reader with two recipes.
Here you can find a soft carrot bread without any added spices and with natural yeast. In my other blog you can find a a carrot bread with carrot leaves, paprika and active dry yeast. You have no excuses to not try it.
Before to leave you with my carrots :), I leave you alone for few minutes with other Twelve Loaves Root Bread proposals:
- Caramelized Vidalia Onion Focaccia by Lora at Cake Duchess
- Carrot, Apple & Walnut Bread by Anne at From My Sweet Heart
- Carrot Bread by Rossella at Ma che ti sei mangiato
- Carrot Cake Breakfast Bread by Dionne at Try Anything Once Culinary
- Garlic Herb Mini Rolls by Kathya at Basic N Delicious
- Gluten-Free Sweet Potato Biscuits by Dorothy at Shockingly Delicious
- Onion-Bacon Fantans by Holly at A Baker’s House
- Parmesan Garlic Rolls by Alice at Hip Foodie Mom
- Potato Bread by Liz at That Skinny Chick Can Bake
- Potato Onion Dill Bread by Karen at Karen’s Kitchen Stories
- Rustic Potato Buns by Heather at girlichef
- Sweet Potato Quick Bread by Renee at Magnolia Days
Sorry for that delay. Now it’s finally ready my carrot bread:
170 gr flour type 0
80 gr farro flour
115 gr mashed carrots
1 tablespoon extra virgin olive oil
1 tablespoon honey
130 gr water (used to boiled carrots)
170 gr sourdough/ natural yeast
1 teaspoon salt
In a large bowl stir the flours, mashed carrots, extra virgin olive oil and honey together.
Add water (at room temperature) and natural yeast. I use solid natural yeast which I actived few hours before.
Mix all ingredients with your hands first in the bowl and then on your kitchen table.
When you obtain an almost homogenous dough add salt.
Continue to knead for 5-8 minutes.
Put your dough into a bowl.
Cover it with a slightly damp canvas.
Leave rising for one hours before to make the first folds.
After the folding phase, put again the dough into the bowl and cover it.
Leave rising for at least 8-10 hours.
Give to the dough the shape of a loaf.
Place the loaf on the baking tray, already covered with parchment paper.
Let it rise for another hour.
Preheated the oven to 250 ° C.
Brush the dough with water.
Bake in hot oven at 250° C for 10 minutes and at 220°C for other 2o minutes.
This bread appears also in Yeastspotting collection in Wild Yeast.
Want to join the #TwelveLoaves group? It’s easy!
#TwelveLoaves October-Root Vegetables. September was about baking with our finds from the Farmers Markets. We are continuing exploring what is in season and our October baking mission is about Root Vegetables. Share your October Root Vegetable Bread (yeast or quick bread). Let’s get baking!
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this October, 2013, and posted on your blog by October 31, 2013.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.
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