Carrot Bread

By winefoot

Ingredients

• 3 cups unbleached bread flour
• 1/4 teaspoon active dry yeast
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 cups carrot juice (You can freshly juice carrots or what I did was purchase carrot juice.)
• 3/4 cup raisins
• 3/4 cup pecans pieces

Details

Servings 1
Adapted from chocolateandcarrots.com

Preparation

Step 1

In a large bowl combine the flour, yeast, salt and cinnamon together. Stir in the carrot juice until mixed in, You want the dough to be sticky, so if it’s too dry, add a little bit more carrot juice. Mix in the raisins and pecans. Cover with plastic wrap and allow to rise for 12-18 hours. I did this portion at 7pm to have bread at breakfast.
Place a large piece of parchment paper in a 10 inch pan and spray with cooking spray. Turn the dough out onto a generously floured surface and with lightly floured hands. bring in the edges into the middle of the dough, tucking and creating a ball. Gently dust off the ball to remove excess flour and place seam side down onto the prepared parchment paper. Spray plastic wrap with cooking spray and loosely cover the dough. Allow it to rise for 1-2 hours in a warm, draft free place.
Preheat the oven to 450°F and place a 10 inch skillet (or dutch oven) in the oven to preheat too.
Place the parchment paper and dough right into the preheated skillet (or dutch oven) and loosely cover with foil (or lid to dutch oven) and bake for 25 minutes. Remove the foil and bake for another 5-10 minutes until the top is golden brown.
Remove from the skillet and place on a cooling rack to cool completely.