Carrot Herb Bread
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 0.5 kg ½ flour (semi-white flour)
- 2 teaspoons salt
- 30 g yeast
- 1 teaspoon sugar
- 2 ½ dl milk, lukewarm
- 25 g butter
- 200 g carrot (s), rated (carrots)
- 1 tablespoon parsley, chopped
- 1 tablespoon basil, chopped
Print Recipe
Pin Recipe Instructions
- Mix the flour and salt in a bowl. Crumble the yeast, sprinkle with the sugar and mix with some of the milk. Add to the flour and mix carefully. Gradually add the melted butter and the rest of the milk and work everything into an even dough. Finally knead in the grated carrots and the chopped herbs. Cover and let the dough rise twice in a warm place.
- Knead together again and fill into an oiled cake tin about 30 cm long. Let rise again briefly, then bake in a preheated oven at 200 ° C for 45 to 50 minutes.
- We also serve an airy quark mixture of your choice.
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