With Brazilian politics, crazy work, and life being… well, life, the blog has been a bit quiet. But I haven’t stopped cooking! I’m on an effort not to buy industrialized bread anymore – homemade is better. Another effort is to clean up Pinterest, finally cooking everything I’ve pinned. Ok, this one is a lost cause, as everyday there’s something new and fun to pin… 😀
Combining these two goals, I finally decided to make this bread by Cozinha da Ceci! I made two (one to eat at the moment, the other to freeze) and increased the amount of carrot the recipe called for. I just regret not having made MORE!
For a 12 x 5-inch loaf pan, you’ll need:
2 tsp instant dry yeast
1 Tbsp water
1 cup water, lukewarm
2 medium-sized carrots, chopped and diced – the original recipe called for 1 small-sized!
½ cup oil
2 cups all-purpose flour
½ cup whole wheat flour
½ cup quick oats – you can replace for whole wheat flour instead
1 tsp salt
In a big bowl (that fits all ingredients), mix the yeast with the sugar. Add the lukewarm water – do you remember the ten-second rule? – and set aside until the yeast starts to bubble. THEY SAY that this step is optional when using instant dry yeast, but I’ve never skipped it.
In the blender, beat the eggs, carrots, and oil. Pour this mixture over the yeast. Add the flours, oats, and salt, and mix with a silicone spatula until you can’t see any specks of flour.
Place the dough into the loaf pan (unless yours is a non-stick pan, make sure it’s buttered!), cover with a clean dish cloth, and let it rise on a warm place for about one hour, or until it doubles in volume.
Bake in a pre-heated oven for about 40 minutes, or until it’s golden brown on the sides – if you tap the surface of the bread, it will be firm and you’ll hear a hollow sound.
Let it cool in the pan for about five minutes, remove from the pan, and let it cool over a wire rack. Don’t cut the bread while it’s still hot: it’ll crumble!
FREEZER: section the bread into portions, wrap in plastic wrap and freeze for up to three months!