BAKE 14 – MAY 19, 2020

Yeast Utilized: 2 teaspoons

Produce delivery brought carrots as well as potatoes, so I decided to try some carrot bread. Most recipes were sweet breads that didn’t require yeast, and that doesn’t help me. Luckily, I found this recipe for Whole Wheat Carrot Bread. And another bit of lucky: I’d just gotten whole wheat flour, so I could actually, you know, follow the recipe.

First things first: Make the carrot purée (and break in my new apron).

Because I may or may not have found a spider web in my other one.

With the purée, whole wheat flour, and yeast, the mix made for a very nice, orange color.

Then, it came time to add the bleached flour. This was very fun to knead because it was just a large chunk of dough. I’m not sure why–maybe it was the whole wheat flour–but it was substantial in a way that was very pleasant and soothing to work with.

I’m pleasant.

And it rose well, too!

Look at that!

It even maintained a bit of that orange tint, which I liked. The mix of this made for some great rises. Its second rise was even better.

So into the oven it goes!

Not the most flavorful of loaves (I mean, it’s carrots, so what did I expect?), but it’s tasty and baked well. Midway through the loaf I discovered a weird hole where I must have tucked the dough under and made a pocket. Um, surprise…! I guess…

Random birthday candle for scale. Thatsa deep hole for a piece of bread.

It just occurred to me that I didn’t make a design in the top, so the secret pocket will be my personal flair on this one.

To the next bake—–>