Carrot Bread with Curry
Ingredients
- 10 g Oldenburger Butter, unsalted
- 21 g yeast
- 450 g white spelt flour
- 12 g salt
- 100 ml Oldenburger UHT Full Cream Milk, 3.5% fat, lukewarm
- 250 water
- 50 g carrot powder
- 4 g curry powder
Instructions
Preparation
Dissolve the yeast and salt in lukewarm milk. Add the rest of the ingredients and work into a homogeneous dough that no longer sticks to the side of the bowl.Making the Bread
Place in a lightly greased and floured box mould and let rise.The Final Touch
Bake at 180 °C for 45 minutes and immediately remove the bread from the mould. Place on a rack to cool.Tips from Chefs to Chefs
You can mould butter into attractive shapes using, for example, a biscuit cutter, a scoop, a butter stamp or a piping bag
Recommended Products
Oldenburger Butter unsalted, min. 82% fat, 200g piece
- soft and easy to spread
- no additives
- made from pure cow's milk
Oldenburger Fullcream Milk 3.5% fat, UHT, 1L
- high nutritional value
- full mouthfeel
- made from cow‘s milk