A bit late posting today but I wanted to post something! This evening I made parsnip soup (more on this tomorrow) and some carrot bread to go with it! This was a very simple recipe that I found on bbc good food; you don’t need to faff with yeast and the reviews were good so I gave it a go with a few alterations– I added some cheddar cheese and wholegrain mustard. The results were good very quick and easy, it was a cross between soda bread and a huge cheese scone! The best thing about it was the crust was really crunchy whilst the bread inside was still really moist. Give it a go next time you have some carrots to finish up!
Carrot Cheddar and Mustard Bread
350g plain flour
150g wholemeal flour
1 tsp salt
2 tsp bicarbonate of soda
150g carrots , peeled and grated
50g mature cheddar, grated
300ml low-fat Greek yogurt
1tbsp dijon mustard
1tbsp wholegrain mustard
100ml semi-skimmed milk
– Heat oven to 230C.
-Mix the flours, salt and bicarbonate of soda.
-Mix the mustards into the yoghurt.
-Then stir in the carrot, cheese and yogurt, followed by enough of the milk to make a soft, quite sticky dough.
-Tip onto a floured surface and form a flat ball, put on a greased baking sheet, slash the top and bake for 40 minutes until risen and cooked. It’ll sound hollow when you tap it.
This is the recipe as I adapted it, for the original click here