|Fresh carrots, cleaned, peeled||11||Shred the carrots.|
|Dry parsley||3.5||Incorporate with carrots. Set aside.|
|Bread flour||16||Mix with a dough hook on first speed|
|Whole wheat flour||1||1.6||until dough is firm. Then, mix on second|
|Sea salt||7.9||speed for 12 minutes. Add the herb and|
|Granulated sugar||5.3||carrot mixture. Mix on second speed for|
|Powdered milk||6.3||2 to 3 minutes or until the herbs are|
|Extra virgin olive oil||13.2||incorporated. Mix another 3 minutes on|
|Dry yeast||3.5||third speed. Cover and let dough rest for|
|Water, cold, purified||4||8||30 minutes.|
|Total appr. wt.||35||2.5|
| Instructions: Divide the dough into 26.5-oz. pieces. Let the dough rest for 30 minutes, then shape the pieces into rounds. Proof the rounds with low humidity until doubled in size. Score each round several times. Place the loaves in a 485°F (250°C) oven with three seconds of steam. Lower the temperature to 350°F (180°C), and bake for 30 minutes. Lower the temperature again to 270°F (140°C), and bake an additional 20 minutes. If you have an oven with a strong heating element, you many have to reduce the baking temperature by about 10 degrees to produce a good crust without burning the loaves. |
Yields about 20 loaves.
Selling suggestions: This bread is flavorful alone or can accompany salads as a slice or as croutons. Croissan'Time sells many of its specialty breads, including the carrot and herb bread, as half loaves so customers can choose different types to add variety to their meals and parties.