Carrot Bread with Poppy Seeds

Ingredients

Butter 20g

Milk 300ml

Carrots 200g

Flour 3 cups

Poppy seeds 50g

Yeast 4 tsp

Sugar 1 tbsp

Salt 2 tsp

Heat the milk and butter and stir. Cool the mixture slightly until warm.

Add all the remaining ingredients to the milk and butter mixture and knead the dough, first with a mixer, then by hand. Place the dough ball in a bowl and let rise for 45 minutes.

Grease a loaf pan, add the dough, and let rise for another 30 minutes. Preheat the oven to 190°C.

Make a few slits in the bread and bake for 40-45 minutes. Cool before slicing.

 For a crispier crust, bake at 220°C for 10 minutes, then reduce the temperature to 190°C and bake for another 20-25 minutes.

Enjoy!