Carrot Bread (Babka)

Carrot Bread (Babka)

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Servings: 6
Calories: 600

Ingredients
 

  • 14 oz carrots
  • 1 oz fresh yeast or 1/2 oz dried yeast
  • 1.1 lb strong white flour
  • 3 eggs at room temperature
  • 3 oz butter melted
  • 3 1/2 oz caster sugar
  • 2 1/2 oz flaked or slivered almonds
  • finely grated rind ofl lemon
  • vanilla essence
  • salt

serve with:

  • soured cream
  • Russian Beetroot Pate

Instructions

  • Peel the carrots and grate very finely. Crumble the yeast into a small bowl containing 3 1/2 fl oz (100 ml) lukewarm water.
  • Sift half the flour (9 oz (250 g) into a large bowl; make a well in the centre and break 1 egg into it; add the stirred, dissolved yeast and work in by hand, adding the grated carrot. Knead for 5 - 10 minutes until elastic, then shape into a ball and leave to rise in the bowl in a warm place for 30 - 40 minutes, covered with a cloth that has been rinsed in hot water and wrung out.
  • When this dough has more than doubled in bulk, pour the melted butter over it, sift in the remaining flour and add the remaining eggs, the sugar, almonds, grated lemon rind and 2 - 3 drops of vanilla.
  • Work the dough very thoroughly. Knead for 5 - 10 minutes, shape into a large ball, cover the bowl with a warm, damp cloth and leave to rise once more in a warm place in the bowl, covered with a warm, damp cloth, for 1 hour.
  • Have the oven preheated to 350°F (180°C) mark 4.
  • Grease a ring mould with an outer diameter of 9 1/2 - 10 in (24.5 cm) with butter; shape the dough into a fat ring that will fit into it, distribute it evenly inside the mould and smooth the surface level.
  • Bake for 40 minutes or until the loaf is a deep russet colour on top and a skewer inserted deep into it comes out clean and dry. Take out of the oven and leave to stand for 5 minutes before unmoulding.
Calories: 600 kcal
Carbohydrates: 90 g
Protein: 15 g
Fat: 20g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 112 mg
Sodium: 181 mg
Potassium: 446 mg
Fiber: 6 g
Sugar: 20 g
Vitamin A: 11524 IU
Vitamin C: 4 mg
Calcium: 82 mg
Iron: 5 mg
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