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Carrot Bread


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Carrot Bread





1 cup plus 2 tablespoons bread flour
6 tablespoons barley flour
½ teaspoon kosher salt
1/8 teaspoon quick-rising active dry yeast
¾ cup fresh carrot juice
8 ounces fontina cheese, finely grated
3 tablespoons finely chopped green onion
2 tablespoons mayonnaise
1 tablespoon champagne dill mustard
1 tablespoon minced fresh parsley
½ teaspoon ground black pepper
Garnish: fresh dill 


• In a medium bowl, combine bread flour, barley flour, salt, and yeast, stirring well. Add carrot juice, stirring well with a wooden spoon. (Dough will be slightly sticky.)
• Shape dough into a ball, and place in a medium bowl. Cover with plastic wrap, and let rise in a warm (85°) place, free from drafts, for 12 to 18 hours. (The dough is ready to work with anytime after 12 hours.)
• Turn dough out onto a well-floured surface, and knead several times. Divide dough into 3 equal portions, and place each in (4½-x-2½-inch) tart pans. Cut 3 diagonal slits across the top of each loaf. Let rise in a warm (85°) place, free from drafts, for 1 hour.
• Meanwhile, in the work bowl of a food processor, combine cheese, green onion, mayonnaise, mustard, parsley, and pepper, pulsing until mixture is nearly smooth, approximately 30 seconds. Transfer to a small bowl, cover, and refrigerate until ready to use.
• Preheat oven to 450°.
• Place a baking pan with boiling water in the oven on the lower rack. Place the tart pans in the oven on the center rack. Bake until just golden brown, 8 to 12 minutes.
• Remove from oven, and let cool in pans for 5 minutes. Remove from pans, and transfer to a wire rack to cool completely.
• Roll cold cheese mixture into ½-inch balls, and flatten slightly. Garnish each cheese circle with fresh dill, if desired. Serve with sliced Carrot Bread.
 


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