Carrot bread and fennel seeds

These are the necessary ingredients for about a 1 kg loaf:

200 ml of water
180 g in farina '0' ("Per pane" o "Manitoba")
370 g in farina '00'
180 g of grated carrots
12.5 g of fresh yeast
2 spoons of oil
1 and 1/2 teaspoons of salt
2 teaspoons of sugar
1 and 1/2 teaspoons of fennel seeds

First, grate the carrots

After that, insert the ingredients into the bread maker, starting with the liquids, then the water and oil. Then add the carrots first and then the flour. Put the salt on one side and the sugar on the other; in the center make a small well in which to insert the crushed yeast
Finally, add the fennel seeds
Now start the machine in white bread mode with medium baking. If you want a crisper crust, choose the highest cooking level instead. At the end of cooking, check the state of the bread: if it is not cooked enough, start the cooking only program for as long as necessary.
Here is the bread in the kneading phase ... and finally the final result
Try to do it because it is delicious !!!
NB: the quantities indicated here, especially the water/flour ratio, may change from machine to machine. Furthermore, depending on the carrots used, you may have a more or less moist mixture. To have a good result of the bread, I recommend checking the state of the dough every so often to see that it is not too moist.
Remember the golden rule: the dough must be sticky but not too sticky, it must never remain attached to the edges of the basket and if you touch it with a finger it must come off perfectly when you move your hand away. So if you see that these things don't happen, add some flour until you have reached the optimal conditions.
Mark aside the corrections to this recipe because as mentioned before the water/flour ratio could change from machine to machine.

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