Carrot and Walnut Bread

Preparation info

  • Dough Yield: About


    loaves at 1.5 lb each
    • Difficulty


Appears in


By Jeffrey Hamelman

Published 2004

  • About

This is Another Bread that was the Product of curriculum writing for the King Arthur Baking Education Center. Carrots are not a commonly used ingredient in bread making, and you may initially react negatively to the thought of an orange-tinged crumb color. In fact, the crumb reveals little suggestion of the presence of carrots, nor in fact does the flavor. The main contribution made by the carrots is one of moisture retention—this bread has an excellent shelf life. And the slight sweetness