Carrot Bread Recipe
Carrot Bread is really popular with my family and its sure to be so with your family too. The excellent blend of flavors makes Carrot Bread a great treat. This amazing Carrot Bread is the Side Dish of choice for a winning meal. Try out this Carrot Bread right now!
Summary
Preparation Time2 Hr 50 MinCooking Time50 Min
Ready In3 Hr 40 MinDifficulty LevelMedium
Health IndexAverageServings6
Main IngredientCarrot
Ingredients
Carrots - 1 lb
Compressed yeast - 1 cake or
Active dried yeast - 1/2 package
All purpose flour - 4 1/2 cups
Eggs - 3
Butter - 1/2 cup, melted
Sugar - 1/2 cup
Almonds 1/2 cup, flaked or slivered
Rind of lemon - 1, finely grated
Vanilla extract
Salt
Serve with:
Sour cream
Russian Beet Pate
Directions
GETTING READY
1 Trim, wash, and peel the carrots.
2 Grate them very finely.
3 In a small bowl containing 1/2 cup lukewarm water crumble the yeast.
4 In a large mixing bowl, sift half the flour.
5 Make a well in the center and break 1 egg into it.
6 Stir the yeast mixture gently, and work it into the flour and egg by hand.
7 Add the grated carrot.
8 Knead for 5-10 minutes until elastic, then shape into a ball.
9 Leave to rise in the bowl in a warm place for 30-40 minutes, covered with a cloth that has been rinsed in hot water and wrung out.
10 When the dough has more than doubled in size, pour the melted butter over it.
11 Sift in the remaining flour, and add the remaining eggs, the sugar, almonds, grated lemon rind, and 2-3 drops of vanilla.
12 Work the dough very thoroughly, mixing in all the ingredients evenly.
13 Knead for 5-10 minutes and shape into a large ball.
14 Cover the bowl with a warm, damp cloth, and leave to rise once more in a warm place for 1 hour.
15 Preheat the oven to 350°F.
16 Grease the inside of a ring tube mold with butter.
MAKING
17 Shape the dough into a fat ring.
18 Distribute it evenly inside the prepared mold.
19 Smooth the surface level.
20 Bake for 40 minutes or until the loaf is a deep rust color on top and a skewer inserted deep into it comes out clean and dry.
21 Take out of the oven and leave to stand for 5 minutes before unmolding.
SERVING
22 Carefully unmold.
23 Slice and serve.
1 Trim, wash, and peel the carrots.
2 Grate them very finely.
3 In a small bowl containing 1/2 cup lukewarm water crumble the yeast.
4 In a large mixing bowl, sift half the flour.
5 Make a well in the center and break 1 egg into it.
6 Stir the yeast mixture gently, and work it into the flour and egg by hand.
7 Add the grated carrot.
8 Knead for 5-10 minutes until elastic, then shape into a ball.
9 Leave to rise in the bowl in a warm place for 30-40 minutes, covered with a cloth that has been rinsed in hot water and wrung out.
10 When the dough has more than doubled in size, pour the melted butter over it.
11 Sift in the remaining flour, and add the remaining eggs, the sugar, almonds, grated lemon rind, and 2-3 drops of vanilla.
12 Work the dough very thoroughly, mixing in all the ingredients evenly.
13 Knead for 5-10 minutes and shape into a large ball.
14 Cover the bowl with a warm, damp cloth, and leave to rise once more in a warm place for 1 hour.
15 Preheat the oven to 350°F.
16 Grease the inside of a ring tube mold with butter.
MAKING
17 Shape the dough into a fat ring.
18 Distribute it evenly inside the prepared mold.
19 Smooth the surface level.
20 Bake for 40 minutes or until the loaf is a deep rust color on top and a skewer inserted deep into it comes out clean and dry.
21 Take out of the oven and leave to stand for 5 minutes before unmolding.
SERVING
22 Carefully unmold.
23 Slice and serve.
