Nora bit down and the carrot broke under pressure. Peanut butter was piled in the middle of her plate and a dozen baby nubs were scattered around the perimeter. She ate noisily, not minding the look her friend gave her (the look that said, please stop before I have to ask you to). The two of them, Nora and Marian, spent every Friday afternoon together, a habitual meeting that brought conclusion to a long week, a gathering that was becoming more obligation than simple pleasure. Nora knew as much about Marian as anyone without close familial ties could know. She knew that Marian only owned six pairs of underwear, that Marian preferred her coffee with whole milk and never cream, that Marian measured a half cup of water each Monday morning for the jade plant that sat on her dining room table. And Nora also knew that Marian hated the sound of raw carrots snapping between molars; she bought the bag of baby carrots just for this afternoon.
Like Marian, I have a strong distaste for raw carrots. The crunch, the sweetness, the orange flecks lodging between my teeth. But when a carrot has been simmering in stew or baked in a glaze of maple syrup, I find my revulsion turning to admiration, even love.
When I thought about making a batch of rolls for a dinner party, I knew I wanted to try something a bit more unique than my go-to light wheat rolls. I imagined a yeasty bread with flecks of either fruit or vegetable, and when I saw a bag of unopened carrots in my refrigerator drawer, I knew I could do no better.
Like Marian, I have a strong distaste for raw carrots. The crunch, the sweetness, the orange flecks lodging between my teeth. But when a carrot has been simmering in stew or baked in a glaze of maple syrup, I find my revulsion turning to admiration, even love.
When I thought about making a batch of rolls for a dinner party, I knew I wanted to try something a bit more unique than my go-to light wheat rolls. I imagined a yeasty bread with flecks of either fruit or vegetable, and when I saw a bag of unopened carrots in my refrigerator drawer, I knew I could do no better.
After you have been baking bread for a few months, you begin to gain a feel for the dough, you begin to understand what consistency, what level of moisture will produce a successful loaf. When you've finally baked enough loaves to have this ideal in your mind, the possibilities for variation explode. I can now take a simple bread recipe and add a myriad of ingredients, adjusting the flour or the liquid if necessary.
In this case, I pulverized a handful of carrots in my food processor. This simple puree added flavor, moisture, and vibrant color. I adjusted by reducing the liquid in the original recipe and then adding a bit more flour during kneading. You will likely have to make your own small adjustments when baking due to the variance of climates and ingredients.
In this case, I pulverized a handful of carrots in my food processor. This simple puree added flavor, moisture, and vibrant color. I adjusted by reducing the liquid in the original recipe and then adding a bit more flour during kneading. You will likely have to make your own small adjustments when baking due to the variance of climates and ingredients.
I find that rolls can be a great foray into the bread baking world. Because the dough is broken off into small pieces, the rise is quick and often higher than a traditional sandwich loaf. However, this could easily be transferred to a loaf pan if you are in the need of bread for your work week.
Golden Carrot Rolls
2 cups sliced carrots
1 egg, lightly beaten
1/2 cup warm water (110 degrees F to 115 degrees F)
1 (.25 ounce) packages active dry yeast
1/4 cup vegetable oil
1/4 cup sugar
1 tablespoon honey
1 teaspoons salt
4 1/2 cups bread flour
1. In a small bowl, proof your yeast in 1/4 cup warm water. Add 1 tsp of granulated sugar and allow to sit for 5-8 minutes. If yeast does not begin to foam, discard and begin with a new packet.
2. Meanwhile, place you carrots in a saucepan, cover with water, and cook over medium-high heat until tender. Drain and place in a blender or food processor (be certain your carrots have cooled...if too hot, you will have a carrot explosion). Add your egg and 1/4 cup of water and puree until smooth.
3. In a large bowl made for your stand mixer. Combine carrot mixture with yeast mixture. Stir in the oil, sugar, honey, salt and 3 cups of flour. Using the paddle attachment on your stand mixer, stir in the remaining flour until a soft dough forms.
4. Use the dough hook on your stand mixer or alternately turn your dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a lightly greased bowl, cover with plastic wrap and allow to rise in a warm place until doubled, about 1 hour. Punch dough down.
5. Shape into 24 balls. Place 2-in. apart on parchment lined baking sheets. Cover and allow to rise in warm place until almost doubled, about 40 minutes to an hour. Bake at 350 degrees F for 15-20 minutes or until browned.
Always,
Monet
Anecdotes and Apple Cores
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