* Exported from MasterCook *
Bread, Carrot #2
Recipe By :Jim Lahey with Rick Flaste
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Nuts
Posted Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
400 grams bread flour -- (3C)
8 grams salt -- (1 1/4 tsp)
1 gram instant yeast -- (or other active dry yeast)
350 grams freshly squeezed carrot juice -- (1/4 tsp)
100 grams currants -- (1 1/2C)
85 grams coarsely chopped walnuts -- (3/4C)
flour -- additional for dusting
8 grams cumin seeds -- (1 T)
One of my earliest efforts when experimenting with using juices was
to enrich my basic dough with carrot juice. It excited me to realize
that a carrot bread - or for that matter, any bread made with juice -
didn't seem to exist anywhere else. The pale yellow result was
beautiful, and the gentle carrot flavor was enhanced by what seemed
to be a whiff of chocolate, somehow produced by the combination of
carrot and currants. It was a sophisticated bread that I knew people
would devour and enjoy.
Yield: One 10" round loaf; 1 1/4 lbs
In a med bowl, stir together the flour, salt, and yeast. Add the
carrot juice and, using a wooden spoon or your hands, mix until you
have a wet, sticky dough, about 30 seconds. If its not really sticky
to the touch, add another tablespoon or two of water. Add the
currants and walnuts and mix until incorporated. Cover the bowl and
let sit until the surface is dotted with bubbles and the dough is
more than doubled in size, 12-18 hrs.
When the first rise is complete, generously dust a work surface with
flour. Use a bowl scraper or rubber spatula to scrape the dough out
of the bowl in one piece. Using lighty floured hands or a bowl
scraper, lift the edges of the dough in toward the center. Nudge and
tuck in the edges of the dough to make it round.
Place a tea towel on your work surface. Generously dust it with flour
and sprinkle on the cumin seeds. Gently place the dough on a towel,
seam side down. If the dough is tacky, dust the top lightly with
flour. Fold the ends of the tea towel loosely over the dough to cover
it and place it in a warm, draft-free spot to rise for 1-2 hrs. The
dough is ready when it is almost doubled. If you gently poke it with
your finger, it should hold the impression. If it springs back, let
it rise for another 15 min.
Half an hour before the end of the second rise, preheat the oven to
450F with a rack in the lower third, and place a covered 4 1/2 - 5
1/2 qt heavy pot in the center of the rack.
Using pot holders, carefully remove the preheated pot from the oven
and uncover it. Unfold the tea towel and quickly but gently invert
the dough into the pot, seam side up. (Use caution-the pot will be
very hot). Cover the pot and bake for 25 min.
Remove the lid and continue baking until the bread is a deep chestnut
color but not burnt, 15-20 min more. Use a heatproof spatula or pot
holders to carefully lift the bread out of the pot and place it on a
rack to cool thoroughly.
Source:
"My Bread: The Revolutionary No-Work, No-Knead Method"
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Per Serving (excluding unknown items): 242 Calories; 6g Fat (20.9%
calories from fat); 8g Protein; 41g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 323mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat.