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
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
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