CARROT AND CRANBERRY BREAD
One more carrot idea to try.
We are camping so all our breads are made on the coals using briquettes, but you can bake this loaf in the oven with success.
- 3 cups cake flour, divided
- 1 package yeast
- 3 tablespoons sugar
- 1 ½ teaspoons salt
- ¾ cup plus 1 tablespoon warm water
- 3 tablespoons mayonnaise
- ½ cup grated carrots
- ⅓ cup cranberries
In a bowl, add 1 cup flour, yeast, sugar and salt and mix well.
Add the warm water and mayonnaise to the flour mixture and mix until smooth.
Gradually stir in the carrots, cranberries and enough of the remaining flour to make a firm dough.
Knead until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover and let it prove until double in size.
Turn the dough onto a lightly floured surface, punch down the dough to remove air bubbles.
Roll or pat the dough into a 35 x 17 cm rectangle.
Starting with the narrow end, roll the dough tightly into a loaf, pressing the dough into a roll.
Pinch the edges and taper the ends to seal.
Place in a prepared bread pan, cover and let it prove until double in size.
Preheat the oven to 190°C and bake the loaf for 30 to 40 minutes.
Remove from the pan and cool on wire rack.
Notes:
To make this bread on coals in a dutch oven – Six briquettes under the pot and we also pack the lid full. The pot is resting on two bricks, turned on their sides. This bread baked for 40 minutes on the coals, it was supper soft and absolutely delicious.
Recipe and photo: Nicolette Papas
