Serve this fluffy and savory skillet bread with plenty of melted butter on top.
Savory Carrot Bread
Serves: 1 (10-inch) loaf
Ingredients
- 3⁄4 cup warm whole milk (105° to 110°)
- 1 tablespoon honey
- 1 (0.25-ounce) package active dry yeast
- 2 3⁄4 cups all-purpose flour, plus more for dusting
- 1 1⁄2 cups shredded carrots
- 2 teaspoons kosher salt
- 1 teaspoon chopped fresh rosemary
- 1⁄2 teaspoon chopped fresh sage
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon onion powder
- 1⁄8 teaspoon ground red pepper
- 2 tablespoons unsalted butter, softened
- 1 large egg, lightly beaten
- Butter, to serve
Instructions
- In a small bowl, combine milk, honey, and yeast; let stand until foamy, 5 to 10 minutes.
- In the bowl of a stand mixer, whisk together flour, carrots, salt, rosemary, sage, garlic powder, onion powder, and red pepper by hand. Add yeast mixture; using the paddle attachment, beat at low speed until a sticky dough forms. Add butter, and beat at medium-low speed until dough becomes smooth and pulls away from sides of bowl, 7 to 10 minutes. Turn out dough onto a lightly floured surface, and shape into a ball.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
- Spray a 9-inch cast-iron skillet with cooking spray.
- Punch down dough; let stand for 5 minutes. Gently press dough into skillet. Cover and let rise in a warm, draft-free place (75°) until puffed, 30 to 45 minutes.
- Preheat oven to 350°.
- Brush beaten egg onto dough.
- Bake until top is golden brown and a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 to 30 minutes; serve warm with butter.
