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Carrot & Fennel Bread

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Preparation Time: 10 minutes
Cooking time: 200 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 1
This recipe has been visited 3306 times
Ingredients:
 180 ml(s) water
 1 tbsp(s) sunflower oil
 1 tsp(s) clear honey
 140 gm(s) grated carrot
 375 gm(s) unbleached white bread flour
 1 tbsp(s) skimmed milk powder
 1 tsp(s) fennel seeds
 1 tsp(s) salt
 1 tsp(s) easy-blend dried yeast
requires a bread machine.
Cooking Steps:
Pour the water, oil and honey into the bread machine pan. Sprinkle over the grated carrot. If the instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients.

Sprinkle over the flour, ensuring that it covers the water. Add the milk powder and fennel seeds. Add the salt in one corner of the bread pan. Make a small indent in the centre of the flour (but not down as far as the liquid) and add the yeast.

Set the bread machine to the basic / normal setting, medium crust, small size. Press start.

Remove the bread at the end of the baking cycle and turn out onto a wire rack to cool.

TIP: When adding the grated carrot, sprinkle it over lightly and evenly. This avoids clumps, which would not mix evenly through the dough.

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