Carrot Bread Recipe

25 g/1 oz dried yeast
5 ml/1 tsp caster (superfine) sugar

45 ml/3 tbsp warm water
500 ml/17 fl oz hot water
60 ml/4 tbsp black treacle (molasses)

60 ml/4 tbsp oil
5 ml/1 tsp salt
450 g/1 lb carrots, finely grated

675 g/1.5 lb/6 cups strong plain (bread) flour

Method:

Blend the yeast with the sugar and warm water and leave to stand for about 20 minutes until frothy. Mix the hot water with the treacle, oil, salt and carrots, then stir in the yeast mixture and flour and mix to a firm dough. Knead until elastic and no longer sticky. Place in an oiled bowl, cover with clingfilm (plastic wrap) and leave in a warm place for about 1 hour until doubled in size.

Knead the dough again and shape into two greased 450 g/1 lb loaf tins (pans). Cover and leave to rise again for about 30 minutes until the dough rises just above the tops of the tins. Bake in a preheated oven at 220°C/425°F/gas mark 7 for 10 minutes. Reduce the oven temperature to 180°C/350°F/gas mark 4 and bake for a further 30 minutes until golden brown and sound hollow when tapped on the base.