Friday, 18 November 2011

Carrot & coriander bread


 1 carrot, handful of chopped coriander, 500g wholemeal flour, 2 tsp bicarbonate of soda, 150ml
 cream cheese, 125ml milk.
Serves: 8 Preparation: 1 hour

This bread has a wonderful flavour and makes great toast because the carrot makes it a bit "stodgy" so it gets a fabulous crunch to it. Gorgeous to dip into my carrot and cranberry soup.

1) Sift the flour with the bicarbonate of soda and grate the carrot into it. Stir well until each piece of carrot is coated in flour.

2) Finely chop the coriander and stir in to the flour mix.

3) Stir through the cream cheese and add the milk little by little until a soft, sticky dough is formed.

4) Form a rough ball with the dough and dust with flour, or set in a loaf tin. Slice a line down the top with a knife and bake on a baking sheet for 30 minutes or until a good crust has formed which sounds hollow when you tap it.

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