Mashed carrot savoury bread Fast2eat

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This recipe makes a beautiful loaf with vibrant colour, great texture and flavour.

The texture of this bread is moist, somewhat light and soft. It cuts beautifully, and when toasted and buttered, it is incredibly delicious.

It’s perfect alongside a hearty meal or to use for sandwiches.

I wanted to try something different, and the orange colour of my carrot cake had me thinking of carrot yeast bread. Yes, carrot bread can go savoury!

However, there weren’t a lot of recipes for carrot bread made with yeast or recipes for savoury carrot bread. I looked, and I decided to make my own when I came up empty-handed.

I will tell you a secret: This is an adaptation of my mashed potato bread recipe.

The dough also makes excellent colourful dinner rolls or brioche like potato bread.

Do not confound it with a quick carrot bread, which is more like a cake than bread. We use baking powder and baking soda instead of yeast for quick bread. The texture and sweetness are also different. This yeast bread is not as sweet as quick carrot bread.

Try my cheesy paprika bread if you want to try another orange, delicious bread.

I still want to make purple bread; I just haven’t found the purple potato, or carrot, to buy and make it. Another one I’m also thinking about is a red one with a beetroot. I am wondering, will it be as good as this beetroot cake?


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Mashed carrot bread Fast2eat

Mashed carrot bread Fast2eat

There's nothing quite like the smell of fresh bread baking, and this carrot bread smells so gosh darn homey there's just nothing quite like it.
It's a vibrant orange/yellow colour, making for an exciting presentation with a boost of beta carotene provided by the carrots.
Prep Time: 10 minutes
Cook Time: 3 hours 18 minutes
Waiting time: 15 minutes
Total Time: 3 hours 43 minutes
Servings: 20 slices

Ingredients

  • 1/2 cup Milk - lukewarm - 80-90°F/26-32°C
  • 1 Egg - (lightly beaten)
  • 1 tbsp Butter - room temperature or Margarine
  • 3/4 cup Carrot - about 170 g of carrot cooked and mashed
  • 3 1/4 cup Bread flour
  • 1 1/2 tbsp Sugar
  • 1 tsp Salt
  • 1 3/4 tsp Instant dry yeast

Instructions

Peel, cook, mash the carrot:

  • Peel the carrot. Cut it into large chunks, cover it with water in a pot, bring to a simmer, and cook for about 10-15 minutes until a fork easily goes through the carrots. Drain, cool, and mash. I use a hand Blender to be faster.
  • Place ingredients into the Bread Maker pan following the recipe order (or following the order and method specified in your Bread Maker manual – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to the indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert the bread pan into Bread Maker and gently close the lid. Plug the power cord into a wall outlet.
  • Select “basic” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer, set Light or Dark) and loaf size (2LB) and Press the Start button.
  • Caution: Do not use Delay Timer* for recipes with ingredients that can spoil, like eggs or milk. More information at: "Using the Delay Timer."
  • Note: It’s always a good idea to open the bread machine’s lid during the second kneading cycle (usually after about 10 minutes) and check the consistency of the dough ball.
    The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
    If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
    If it looks too wet, add flour a tablespoon at a time until it looks right.
    If there is flour on the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
    Important: This can be done during the knead cycle only. DO NOT remove the pan. KEEP it locked in the machine. Do NOT turn off the bread maker to adjust the dough.
  • When the baking cycle is complete, press the stop button and unplug the breadmaker. Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use a non-stick Silicone Spatula to gently loosen the sides of the bread from the pan.
  • Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
  • Cool for about 5-10 minutes before slicing.
  • To make perfect slices every time, use a Bread Slicer with an Electric Knife.

Making the dough using a bread maker and baking in the oven

  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in your Bread Maker's manual – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to the indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert the bread pan into Bread Maker and gently close the lid. Plug the power cord into a wall outlet. Set the machine to “dough” and start.
  • Divide the dough desired shape into one or two loaves or small buns or rolls. Place bread(s) in greased pans. I use parchment paper. You can fill them with cheese or any filling of your choice as an option.
  • Hint: If making small balls, leave great space between them as they grow a lot. Cover and let rise a second time for 40 minutes or until doubled.
  • Preheat the oven to 350-400F (175-200C). Meanwhile (optional), glaze the buns or loaf (ves), brushing the top with Egg Yolk. Bake for 30-40 minutes or until golden brown or the bread sounds hollow when the top is tapped on.
  • Cool for about 5-10 minutes before slicing.
  • Serve preferably warm.
  • Please also check my Bread Baking Tips.

Video

Notes

It’s always a good idea to open the bread machine’s lid during the second kneading cycle (after about 10 minutes) and check the consistency of the dough ball.
The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
  • If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
  • If it looks too wet, add flour a tablespoon at a time until it looks right.
  • If there is flour on the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Important: This can be done during the knead cycle only. DO NOT remove the pan. KEEP it locked in the machine. Do NOT turn off the bread maker to adjust the dough.

Weather can affect your ingredients
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

You may also make this bread without the aid of a bread machine, or make the dough in a bread machine, and bake it in the oven.
Simply make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log; and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.

How can you tell if the bread is fully baked?
I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.

Also check:


* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf

To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

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Nutrition

Calories: 99kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 133mg | Potassium: 61mg | Fiber: 1g | Sugar: 2g | Vitamin A: 888IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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