Carrot Bread Yeast From Martha Stewart Recipes

CLASSIC WHITE BREAD

Steps:

• Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
• Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
• Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
• Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush each loaf with butter, or dust with flour for a rustic look. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

CARROT BREAD (YEAST) FROM MARTHA STEWART

Steps:

• 1.In a medium bowl, stir together flour, salt, and yeast; add carrot juice. Using a wooden spoon or your hands, mix until a wet, sticky dough is formed, about 30 seconds. If it's not really sticky to the touch, add another tablespoon or two of water. Add currants and walnuts and mix until incorporated. Cover bowl and let stand until surface is dotted with bubbles and dough is more than doubled in size, 12 to 18 hours.
• 2.Generously dust work surface with flour. Using a bowl scraper or rubber spatula, scrape dough out of bowl in one piece. Using floured hands or a bowl scraper, lift edges of dough in toward center. Tuck in edges of dough to make a round.
• 3.Place a clean kitchen towel on work surface. Generously dust towel with flour and sprinkle with cumin seeds. Gently place dough on towel, seam side-down. If dough is tacky, dust top lightly with flour. Fold the ends of the towel loosely over dough to cover and place in a warm, draft-free spot to rise for 1 to 2 hours. Dough is ready when it is almost doubled in size and holds an impression when gently poked with a finger. If it springs back, let rise 15 minutes more.
• 4.Meanwhile, one half hour before the end of the second rise, preheat oven to 450 degrees with a rack set in bottom third of oven. Place a covered 4 1/2-to-5 1/2-quart cast-iron, high-quality all-ceramic, or enameled cast-iron (with plastic handle removed and screw hole plugged with aluminum foil) in the center of rack.
• 5.Using pot holders, very carefully remove preheated pot from oven and uncover. Unfold towel and quickly but gently invert dough into pot, seam side-up. Cover pot, return to oven, and bake for 25 minutes.
• 6.Uncover and continue baking until bread is a deep chestnut color, 15 to 20 minutes more. Using a heatproof spatula or pot holders, carefully lift bread out of pot and place it on a rack; let cool completely.

CARROT SPOON BREAD

Steps:

• Preheat oven to 350 degrees. Butter a 2-quart baking dish. In a medium microwave-safe bowl, combine carrots with 3 tablespoons water. Cover with plastic wrap and microwave until tender, 4 minutes. Drain carrots in a fine-mesh sieve. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Whisk in eggs, sugar, and butter until combined. Fold in carrots and transfer mixture to prepared dish. Bake until top is golden brown, edges pull away from sides of dish, and a toothpick inserted in center comes out clean, 55 to 60 minutes. Let cool slightly before serving.

CARROT-ASIAGO BREAD

Steps:

• Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess.
• In a large bowl, whisk together flour, sugar, salt, cayenne, baking powder, and baking soda, 30 seconds. Add 1 cup cheese; toss to evenly coat in flour mixture. In another bowl, whisk together butter, eggs, sour cream, and carrots until smooth. Make a well in flour mixture and pour carrot mixture into it. Stir together just until combined and no dry flour remains (do not overmix). Transfer to prepared pan. In a bowl, toss together almonds and remaining 1/2 cup cheese; sprinkle evenly over batter.
• Bake until a tester inserted into center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature, wrapped in parchment-lined foil, up to 3 days.