Recipe from Smith & Hawkins Gardeners’ Community
Cookbook
by Victoria
Wise
Husband-Tested in Alice’s Kitchen
Make this loaf
to serve with a vegetable or bean soup. It has a nice crumb and just a smidgeon
of sweetness with the carrots, honey and orange juice.
1
package active dry yeast
½
cup fresh orange juice, warmed
1 Tablespoon peanut oil or other
vegetable oil
1
cup all-purpose flour plus more for kneading
2
Tablespoons honey
1
teaspoon ground cardamom
1
teaspoon salt
2
large eggs, well beaten
1
cup grated carrot
2
cups wheat germ
Sprinkle
the yeast over the warmed orange juice in a large bowl. Let it rest until bubbly, about 15
minutes. Lightly grease a 9” x 5” loaf
pan.
Add
the oil, 1 cup flour, honey, cardamom, and salt and beat until smooth. Add the eggs, carrot, and wheat germ and beat
to a smooth but still we dough.
Flour
a board or counter and your hands. Knead
the dough for 5 minutes or until it gathers easily into a non-sticky ball. (Add
flour as needed.) Transfer the dough to the loaf pan and pat to fill the
pan in a loaf shape. Cover and set aside
in a warm place until risen to the top of the pan, 1 to 1 ½ hours.
Preheat
the oven to 200F.
Place
the loaf in the oven and bake for 20 minutes.
Increase the oven heat to 250F and continue baking for 15 minutes
more. Increase the oven heat once again
to 350F, and continue baking for 20 to 25 minutes or until the bread pulls away
from the sides of the pan and a knife inserted in the center comes out
clean. Transfer the pan to a rack and
let it rest for 10 minutes. Remove the
loaf from the pan. Place the loaf back
on the rack to cool. Slice and serve. Keep at room temperature, wrapped, for up to
2 days.
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