Peppery Potato and Carrot Bread
Warm, hearty, and delightfully unique, this Peppery Potato and Carrot Bread is a must-try for bread lovers and adventurous home bakers alike. This irresistibly soft bread combines the rich creaminess of mashed potatoes and the subtle sweetness of grated carrots for a perfectly balanced flavor profile. A touch of coarsely ground black pepper adds an unexpected kick, making this loaf a standout centerpiece for any table. With a tender crumb, golden crust, and earthy undertones, this homemade bread pairs beautifully with soups, stews, or as a standalone snack slathered with butter. Follow simple steps and traditional techniques, from kneading to baking, to fill your home with the comforting aroma of fresh bread. Perfect for breakfast, lunch, or dinner, this flavorful loaf is as versatile as it is delicious.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Mashed potato (plain, unsalted)
- 1 cup Grated carrot
- 1 cup Milk
- 4 tablespoons Unsalted butter (melted)
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 1 teaspoon Coarsely ground black pepper
- 2.25 teaspoons Active dry yeast
- 0.25 cup Warm water (110°F/45°C)
- 1 large Egg
- 1 tablespoon Olive oil (for greasing the bowl and pan)
Instructions
In a small bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes, until foamy.
In a large mixing bowl, whisk together the all-purpose flour, salt, and black pepper.
In a separate bowl, mix the mashed potato, grated carrot, milk, melted butter, and egg until well combined.
Once the yeast mixture is foamy, add it to the wet ingredients and stir to combine.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic.
Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning it to coat the surface with oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm spot for about 1-1.5 hours, or until doubled in size.
Punch down the risen dough and shape it into a loaf. Place the dough into a greased 9x5-inch loaf pan.
Cover the pan loosely with a towel and let the dough rise again for about 30-40 minutes, or until the dough rises just above the top of the pan.
Preheat your oven to 375°F (190°C).
Bake the bread in the preheated oven for 35-40 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the pan and let it cool on a wire rack for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories |
2441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 3844 mg | 167% | |
| Total Carbohydrate | 375.0 g | 136% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 45.4 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 467 mg | 36% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1811 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
