Sunday, July 23, 2006
After fussing all day yesterday with that temperamental baguette, I decided it was time for something simple. Except for grating a big pile of carrots, this carrot bread was no more complicated than a mix: flour, baking powder, baking soda, salt, cinnamon, sugar, eggs, oil, walnuts, and raisins. And the carrots, of course.
I saw some neighbors at our local Farmers' Market today, and invited them over for a mid-afternoon tea, assuring me of two good things: 1) that I would go ahead and make the bread, even though it was getting hot enough to make me doubt the wisdom of turning the oven on and 2) that enough of the bread would be eaten by hungry neighbors that I wouldn't eat more than I should. And both good things came to pass.
The bread quickly disappeared (I put out both butter and mascarpone as spreads, and the mascarpone was so delicious that I never tried the butter), and I ate two pieces, which, I'm sorry to admit, is less than I would have eaten if I'd been facing the whole thing at 4:30.
6 comments:
Just read through Your blog, amazing breads, keep up the good work, good luck making it to 82!
Chai18,
Thanks for your comment. I just looked at your blog, too. Good luck to you.
now this looks excellent! i want to slather it in butter.
Rokzane,
Thanks for the advice on the croissants and the crumpets. I may make the crumpets this weekend, and I always welcome any chance to put off making the dreaded croissant.
Yiuma,
This bread was so delicious that I think it's worth another try. I wonder if carrots may vary a lot about how much moisture they contain, although if you're weighing the ingredients, I guess that shouldn't matter. Did Rose have any ideas about what made it so wet and heavy?
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