If you’re daunted by baking with yeast, this Savory Carrot Bread is for you. Featuring a lightly flaky crust and a soft crumb, it’s simple and satisfying.
Savory Carrot Bread
Makes 1 (10-inch) loaf
Ingredients
- ¾ cup warm whole milk (105° to 110°)
- 1 tablespoon honey
- 1 (0.25-ounce) package active dry yeast
- 2¾ cups all-purpose flour
- 1½ cups shredded carrots
- 2 teaspoons kosher salt
- 1 teaspoon chopped fresh rosemary
- ½ teaspoon chopped fresh sage
- ¼ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon ground red pepper
- 2 tablespoons unsalted butter, softened
- 1 egg, lightly beaten
- Butter, to serve
Instructions
- In a small bowl, combine milk, honey, and yeast; let stand until foamy, 5 to10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour, carrots, salt, rosemary, sage, garlic powder, onion powder, and red pepper. Add yeast mixture, and beat on low speed until a sticky dough forms. Add butter, and beat on medium-low speed until dough becomes smooth and pulls away from sides of bowl, 7 to 10 minutes.
- Turn out dough onto a lightly floured surface, and shape into a ball. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
- Spray a 9-inch cast-iron skillet with cooking spray. Punch dough down; let stand for 5 minutes.
- Gently press dough into skillet. Cover and let rise in a warm, draft-free place (75°) until puffed, 30 to 45 minutes.
- Preheat oven to 350°. Brush beaten egg onto to dough.
- Bake until top is golden brown and a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 to 30 minutes; serve warm with butter.