Car­rot-and-cheese bread

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Makes 1 loaf Prepa­ra­tion time 15 min­utes Bak­ing time 50 min­utes

Don’t worry, this bread doesn’t taste like car­rot cake – it’s not sweet at all! Serve hot or toasted with lots of but­ter.

You need

• 500 ml brown bread flour • 10 ml bak­ing pow­der • 100 g cheese, grated (ma­ture gouda or ched­dar) • 7,5 ml cumin seeds • 2,5 ml salt • 2 large car­rots, peeled and grated • 1 small onion, finely chopped • 3 ex­tra-large eggs • 150 ml olive oil

Here’s how

1 Pre­heat the oven to 180° C. 2 Line a stan­dard 20 cm loaf pan with bak­ing pa­per. 3 Mix the flour, bak­ing pow­der, twothirds of the cheese, the cumin and the salt to­gether in a big bowl. 4 Mix the rest of the in­gre­di­ents in a sep­a­rate bowl. Add the wet in­gre­di­ents to the dry mix and com­bine. Trans­fer the dough to the loaf pan and sprin­kle over the rest of the cheese. 5 Bake for 50 min­utes or un­til an in­serted knife comes out clean. Let the loaf to cool down in the pan for 10 min­utes be­fore you un­mould it and trans­fer it to a cool­ing rack.

Car­rot-and-cheese bread

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