BREADS - CARROT BREAD

Makes two 8 ½ x 4 ½ inch loaves

SPONGE

2 cups warm water

1 package or 1 scant tablespoon active dry yeast

3 cups unbleached all-purposed flour

DOUGH

2 teaspoons sugar

1 tablespoon unsalted butter or shortening, at room temperature

2 cups ground or shredded carrots

6 tablespoons skim milk powder

1 cup whole wheat flour, preferably stone ground

1 to 2 cups unbleached all-purpose flour

1 tablespoon salt

Flour, for dusting work top

Oil, for greasing bowl

SPONGE

In a large bowl sprinkle the yeast over the warm water to soften; stir to dissolve.  Add the flour and mix until smooth.  Cover and allow to stand until doubled in volume, about 30 to 45 minutes.

DOUGH

Stir down the sponge and add the sugar, butter, carrots, milk powder, flours, and salt.  Mix until the dough comes away from the sides of the bowl.

Turn out the dough onto a floured work top and knead, adding more all-purpose flour ¼ cup at a time if necessary.  Knead until the dough is soft and elastic (8 to 10 minutes).

Transfer to an oiled bowl and turn to coat.  Cover and allow to rise until doubled in bulk, 35 to 45 minutes.  Cut the dough in thirds, shape into rounds, and cover.  Allow to rest for 15 minutes.

SHAPING

Shape into loaves and place the loaves seam side down in well-greased loaf pans.  Cover with a flour-dusted cloth and allow to rise 1 inch above the tops of the pans, about 45 to 60 minutes.  When the bread is fully proofed, cut 3 diagonal slashed down the length of each loaf.

BAKING

Bake with steam in a preheatd 425F oven until golden brown, about 35 minutes.  Bake the last 5 minutes on tiles or an oven stone if you have them.  The bread is done when emits a hollow sound when tapped on the bottom with your fingertips and the sides feel hard and crisp. 

Edited from Secrets of a Jewish Baker by George Greenstein.