Soft Carrot Bread
Into a blender, add the milk and the carrots chopped into round slices, let it all blend very well for about 5 minutes.Once you’ve done that, transfer this mixture to a large bowl, sieving it well.Add the eggs and the dry yeast powder, mix it all together very well for 1 minute. Mix well.Add the refined sugar and the unsalted margarine, mix well until the butter begins to dissolve. Add the milk powder and mix again until combined.Also add the salt and 1 cup of wheat flour, mix well. Add the flour gradually, until dough gains consistency.Sprinkle some wheat flour on the table and place the dough on the table, then sprinkle some flour over the dough and knead it well.When dough is no longer sticking to your hands, knead it for another 5 minutes.Transfer dough to a large bowl and cover it with a plastic wrap, let dough rest for 30 minutes or until it has doubled in size.After this indicated time, transfer dough back to the table, sprinkled with some flour.Split dough in half and stretch out one of these halves with the rolling pin.Roll dough into a log shape.Transfer dough to a loaf tin greased with some margarine and flour, cover it with a tablecloth and let it rest for 10 minutes.Repeat this process with the other half of dough, then fold down and tuck the dough edges.Then slice dough into smaller pieces, about 2-finger thick each.Transfer dough to a loaf tin greased with butter and flour, without splitting the slices. Also cover it with a tablecloth and let it rest for 10 minutes.After this indicated time, brush the egg yolks mixed with table cream over the dough pieces.Bake in a preheated oven at 180°C (356°F) for about 35 minutes. Baking time may vary depending on the power of your oven.Help yourself.
Ingredientes
- 300ml of Milk at Room Temperature
- 2 Medium Carrots
- 2 Eggs
- 1 Packet of Dry Yeast Powder (10g)
- 2 Tablespoons of Refined Sugar
- 1 Tablespoon of Unsalted Margarine
- 5 Tablespoons of Milk Powder
- 5 Cups of Wheat Flour (240ml Cup)
- ½ Teaspoon of Salt
- 2 Egg Yolks
- 1 Tablespoon of Table Cream
Modo de Fazer
Into a blender, add the milk and the carrots chopped into round slices, let it all blend very well for about 5 minutes.
Once you’ve done that, transfer this mixture to a large bowl, sieving it well.
Add the eggs and the dry yeast powder, mix it all together very well for 1 minute. Mix well.
Add the refined sugar and the unsalted margarine, mix well until the butter begins to dissolve. Add the milk powder and mix again until combined.
Also add the salt and 1 cup of wheat flour, mix well. Add the flour gradually, until dough gains consistency.
Sprinkle some wheat flour on the table and place the dough on the table, then sprinkle some flour over the dough and knead it well.
When dough is no longer sticking to your hands, knead it for another 5 minutes.
Transfer dough to a large bowl and cover it with a plastic wrap, let dough rest for 30 minutes or until it has doubled in size.
After this indicated time, transfer dough back to the table, sprinkled with some flour.
Split dough in half and stretch out one of these halves with the rolling pin.
Roll dough into a log shape.
Transfer dough to a loaf tin greased with some margarine and flour, cover it with a tablecloth and let it rest for 10 minutes.
Repeat this process with the other half of dough, then fold down and tuck the dough edges.
Then slice dough into smaller pieces, about 2-finger thick each.
Transfer dough to a loaf tin greased with butter and flour, without splitting the slices. Also cover it with a tablecloth and let it rest for 10 minutes.
After this indicated time, brush the egg yolks mixed with table cream over the dough pieces.
Bake in a preheated oven at 180°C (356°F) for about 35 minutes. Baking time may vary depending on the power of your oven.
Help yourself.
