Carrot Cake Loaf

·         Ingredients

For the Carrot Bread recipe

·         Equipment:

1    30 x 11 cm cake pan

·         For the dough:

240 gr. the    carrots
700 gr. the    wheat flour
2 sachets of    Bakery Yeast
200 gr. the    Sun-flower seeds
2 c. to c. of    sugar
3 gr. the    cell
500 ml d'    Hot water

·         Method of preparation

Butter and flour the cake pan. Preheat oven :
Electric oven        : 200 ° C
Fan oven               : 180 ° C

·         Preparation of the dough

Wash the carrots, peel them and then grate them.
In a container, mix the flour and baking powder. Add 175 g of sunflower seeds, the other ingredients, and knead with an electric mixer, first at low speed than at high speed for approx. 5 min. until a smooth paste is obtained.
Cover and let the dough rest in a warm place for approx. 15 min. until it visibly increases in volume. Sprinkle the bottom of the pan with the remaining seeds.
Knead the dough again quickly with a mixer. Pour the dough into the mold and using a moistened spatula or squeegee, distribute evenly. Let the dough rest in the mold for 10 min. additional.
Place in the oven and bake:
Grid position: Low
Then use a knife to trace a groove of approx. 1 cm deep in the center of the dough. Continue cooking:
Grid position: Low
Take the bread out of the oven, turn it out and let it cool.

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