This version of bread is the quintessence of autumn. It comes out soft, delicate and beautifully fragrant. In each piece you can feel the sweetness of carrots, the deep aroma of nuts and the savory taste of cheese. Moist and fluffy on the inside, and slightly crispy on the outside, it combines the best of autumn cuisine. It tastes great served with a cup of hot tea on a cold morning or as an addition to cream soup (e.g. pumpkin or onion). It envelops you with flavor, and while baking, it creates a pleasant aroma throughout the house.
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Ingredients:
- 350 g of wheat flour,
- 100 ml of warm milk,
- 50 ml of warm water,
- 40 g of soft butter,
- 20 g of fresh yeast,
- egg,
- a teaspoon of sugar,
- teaspoon of salt.
Additionally:
- 100 g carrots,
- 50 g walnuts,
- 2 tablespoons of grated parmesan,
- egg yolk for brushing,
- a teaspoon of dill seeds for sprinkling,
- a teaspoon of cumin seeds for sprinkling.
How to do it:
Mix warm milk, water, sugar and crushed yeast in a bowl. Set aside in a warm place for 10-15 minutes until foam forms.
Pour flour and salt into a large bowl. Add the risen mixture and the egg. Knead the dough with a mixer or by hand, then knead the soft butter. Knead until the dough is smooth and elastic, about 10 minutes.
Cover the dough with a cloth and set aside in a warm place for about 60 minutes or until it doubles in volume.
Grate the carrots on a large grater and chop the walnuts finely. Add these ingredients, along with the cheese, to the risen dough. Knead briefly, just until the products are evenly distributed.
Transfer the dough to a 35×11 cm cake tin lined with baking paper. Cover it and set aside for another 30 minutes.
Brush the risen dough with beaten egg yolk and sprinkle with cumin and fennel seeds.
Place the autumn bread in the oven preheated to 180 degrees Celsius. Bake it for 40-45 minutes until it sounds hollow when tapped on the bottom.
Remove the bread from the pan and cool on a rack. Serve with your favorite additions.
Source: Terazgotuje.pl
