This recipe was so quick and simple to put together with only one bowl, and no kneading required. Do not fret if the initial carrot mixture appears a little dry, it doubles in size to a lovely and glowing orange sponge within the hour, just as Mariya promises. From the oven, a beautifully crispy crust yields to an almost brioche-like center, and the little bits of sugar and savory spices play very delicately and well together.

Savory Carrot Bread

Makes 1 loaf

• .4ounces dry yeast
• 1/2cup warm water
• 9ounces A.P. flour-separated by weight into 5 oz and 4 oz
• 4.5ounces carrots-shredded
• 2eggs
• 1/4teaspoon oregano
• 2ounces olive oil (plus extra for oiling baking dish)
• 2tablespoons sugar
• 1teaspoon salt
• 1/4teaspoon nutmeg
• 1/4teaspoon garlic powder
• 1/8teaspoon cayenne pepper

1. Dissolve yeast in warm water for ~10 minutes, until it begins to bubble.
2. In a bowl, mix 5 oz flour, carrots, eggs, and oregano; stir in the yeast mixture and mix well.
3. Place a damp cloth over the bowl and allow dough to rise, in a warm part of the kitchen, for ~1 hour (or until doubled in size).
4. Once risen, add 4 oz flour, oil, sugar, salt, nutmeg, garlic powder, and cayenne; mix well.
5. Once more, place a damp cloth over the bowl and allow the dough to rise in a warm part of the kitchen for ~1 hour (or until doubled in size).
6. Brush an 8", round baking dish with olive oil and transfer the dough to it. Bake at 375F for ~30 min, or until bread is cooked through and a toothpick inserted into the middle comes out clean. Alternatively, bake in a different shaped dish for your desired shape.

https://food52.com/recipes/3993-savory-carrot-bread?utm_term=11964075&bxid=569534e36e4adce53e13fe30&utm_source=Sailthru&utm_medium=email&utm_campaign=20180122_shop_backinstockvintage_nonbuyer