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Author Notes: This is my adaptation of a bread recipe from a book which is old enough to be my mother! Loosely translated, "The Book of Tasty and Healthy Food" was published in 1955 and glorified by the academy of medicinal sciences of the USSR! Wonder what Lenin would have thought of my recipe...? The bread comes out unbelievably moist on the inside with a tender crispy crust. It's a vibrant orange/yellow color, which makes for an exciting presentation. - Mariya —Mariya
Food52 Review: This recipe was so quick and simple to put together with only one bowl, and no kneading required. Do not fret if the initial carrot mixture appears a little dry, it doubles in size to a lovely and glowing orange sponge within the hour, just as Mariya promises. From the oven, a beautifully crispy crust yields to an almost brioche-like center, and the little bits of sugar and savory spices play very delicately and well together. We enjoyed this bread hot from the oven with lots of butter and flaky sea salt, and toasted under the broiler with Vermont cheddar and mango chutney. It is best on the day it's made, but no worries if you cannot finish it all -- its transformation to croutons is amazing. - Jennifer Ann —The Editors
Serves 1 loaf
- .4 ounces dry yeast
- 1/2 cup warm water
- 9 ounces A.P. flour-separated by weight into 5 oz and 4 oz
- 4.5 ounces carrots-shredded
- 2 eggs
- 1/4 teaspoon oregano
- 2 ounces olive oil (plus extra for oiling baking dish)
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- Dissolve yeast in warm water for ~10 minutes, until it begins to bubble.
- In a bowl, mix 5 oz flour, carrots, eggs, and oregano; stir in the yeast mixture and mix well.
- Place a damp cloth over the bowl and allow dough to rise, in a warm part of the kitchen, for ~1 hour (or until doubled in size).
- Once risen, add 4 oz flour, oil, sugar, salt, nutmeg, garlic powder, and cayenne; mix well.
- Once more, place a damp cloth over the bowl and allow the dough to rise in a warm part of the kitchen for ~1 hour (or until doubled in size).
- Brush an 8", round baking dish with olive oil and transfer the dough to it. Bake at 375F for ~30 min, or until bread is cooked through and a toothpick inserted into the middle comes out clean. Alternatively, bake in a different shaped dish for your desired shape.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best (Savory) Yeast Bread
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To refrigerate or not refrigerate?
We give it 8 tentacles up.