November and December had me in a bread making frenzy mostly because I wanted to try out my new oven so that I can get used to having my bread baked instead of steamed. You can read more about my bread steaming adventures here here and here. I tried almost every filling that I could get my hands on. Be prepared to see more posts like this in the coming weeks. I have been trying to dry carrots so that I can get a carrot version of coconut flakes. I am far from a real breakthrough but while at it I stumbled upon this accident of where caramelized grated carrots make a delicious filling for bread, sandwiches, cookies and even cake! And not to mention the vibrant color it gives off! This swirl bread will be a crowd pleaser! Trust me.
What you will need:
3 C. Flour
4 Tbsp. Sugar
1/2 Tsp. Salt
2 Tbsp. Yeast
2 C. Milk, warm
1/4 C. Oil
A handful of raisins
3 C. Carrots, grated
2 C. Water
1 C. Sugar
1 Tsp. Allspice
1 Tsp. Lemon zest
1 Tbsp. Margarine
1/2 Tsp Vanilla extract
- Because the margarine I used is salted, you do not need to add a pinch of salt to your carrot filling. If you are using unsalted margarine, add a pinch of salt to your carrot filling.
- Carrots when let out in the open tend to change color (oxidize). Cut the lemon in half and use one half to sprinkle them as you grate.
- This recipe is vegan friendly since you can substitute dairy milk for either coconut milk or any plant-based milk.
- It is advisable to make the carrot filling the day before.
- Remember you will not need to use all the two cups of milk so pour it in the flour gradually to avoid the dough from becoming too soggy.
- Combine all the dry ingredients (flour, sugar, salt, yeast raisins) in a large bowl. In a separate small bowl, add the milk and oil and mix well.
- Slowly pour the milk oil mixture in the bowl of dry ingredients while mixing gradually.
- Mix till a dough is formed. Cover the dough with a damp towel and set aside to rise for 1 hour
- While the dough is rising, place a clean pan on high fire. Add the 2 cups of water and sugar into the pan. Stir well until all the sugar has dissolved.
- Add the grated carrot, juice of the other lemon half, lemon zest, allspice, vanilla and margarine and stir well
- Let the carrot mixture come to a boil. After it boils for about 5 minutes, reduce the fire to low. Cover the pan and let the carrot simmer over low heat until all the water has reduced.
- When the carrot is translucent and the water has reduced down to a syrup (this may take up to an hour), remove from fire and set aside to cool.
- When the dough has risen, punch it down and gently knead it till it is smooth and non sticky.
- Sprinkle enough flour on a flat surface and spread the dough out. Using a rolling pin, roll out the dough till it is about half an inch in thickness.
- Get the cooled caramelized carrot filling and add spread it on the dough evenly.
- Roll the dough into a large log making sure the filling does not spill out.
- Slightly flatten the log with your hands and then cut it in half lengthwise.
- Grease your baking sheet/paper. Gently roll one half of the dough into a swirl going outwards. Add the other half of the dough and continue rolling until you have a large swirl bread. Let the bread rise for another 15 minutes.
- While the bread is rising, preheat your oven to 350 degrees F
- Bake your bread (after 15 minutes of rising) for 45 minutes
- Remove the bread from the oven and serve hot with a cup of tea/ milk/ coffee
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