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homemade carrot bread
🇧🇷Brazil
•View in original language
(Português)
3 hour(s)
25 servings
To ino
@toinocozinha- Ingredients
- Recipe
- warm milk150 ml
- Demerara sugar4 tablespoon
- Organic Dry Yeast2 tablespoon
- Finely grated large carrot1/2 unit(s)
- Eggs2 unit(s)
- Butter2 tablespoon
- Salt1/2 coffee spoon
- Wheat flour550 g
- Egg beaten with milk for brushing1 unit(s)
- Olive oil or oil for brushing to taste
- Mix the sugar with the yeast and the warm milk (do not add hot milk to avoid disturbing the action of the yeast). Reserve.
- In a blender, beat the eggs, butter and carrots. Then turn in a bowl and add the previously reserved mixture. Mix well.
- Add the flour little by little until the dough starts to come away from your hands. At this point, start kneading until the dough is smooth (about 15-20 minutes for manual kneading). The dough is a little sticky at first, but it's important to add just the amount of flour to "grease the countertop".
- In the middle of the kneading, spread the salt on the dough and finish the kneading. Transfer the dough to a bowl, brush with oil and let it rest until it doubles in volume (about 1 hour on hot days). Cover the bowl with a clean cloth and store in a reserved place.
- After the first fermentation, shape the rolls and let them rest for another 1 hour in a greased covered pan.
- After double in size, brush the buns with beaten egg in milk and bake in a preheated oven at 200 degrees until golden (about 20 to 30 minutes).
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