Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients. Somehow Michelle knew we'd all be ready for spring, so this bread, made with the ingredients of a carrot cake, is meant to celebrate spring flavors, and just in time for Easter.
After my experiences with the Pumpkin Pie Brioche and Chocolate Espresso Bread, I had a feeling this dough was not going to be very sweet. I loved both of those breads, but have noticed that I always need to increase whatever seasoning or spice is included in these recipes. For this dough I used Kretschmer Honey Crunch Wheatgerm (thanks to my BFF Jenny who turned me on to that years ago) in place of the plain wheat germ and increased the cinnamon by half. I added a few tablespoons of honey and 2 tablespoons of chopped crystallized ginger (one of my very favorite things!), too. In the end this bread was delicious. It made great toast and would make amazing muffins if you increase the sugar a bit. E ate some with hummus, which kind of makes me want to gag, but at least he ate it! The only thing I'd do differently next time is double the carrots! I used the required amount, but it just looks stingy and I'd like the bread to be more orange.
Other than bread and muffins, I'm at a loss for what else to do with this dough! It isn't the most versatile of recipes. I suppose I could make some rolls for Easter, but my family is so obsessed with the old school snowflake rolls that I could never replace them with carrot. That would be like forgetting the relish tray, a sin punishable by banishment (well, banishment to the kids' table, that is).
The bread braid isn't up yet for this bread (What? Am I early for once? Do I get a cookie?) but you can still visit Michelle's Blog until then to find her Carrot Cake Jam recipe.