Mantovane Bread with Carrot Dough Recipe
By Bb Kitchen
600g GF bread flour
150g Carrots, blended with 150g water
50g Veg Butter
9g Sea Salt
3g Dried Yeast
1 Blend the carrots with the water until you get a smooth puree with no hard bits.
2 In a big bowl, add the yeast, a pinch of sugar and a splash ion water and dissolve the yeast. Add the flour, the salt, the carrot puree and the butter, and mix well until it starts coming together. Move the dough to a surface and knead briefly to get a smooth dough. Put some oil in the bowl and place back the dough. Cover with cling film and let it rest for 1 hour in a warm place until it’s doubled in size.
3Take the dough and divide in pieces of about 200g each.
4 Now you have to roll out the dough. Roll out each piece, roll it up to make a narrow strip and then roll out the strip again to make a long one. Leave to rise covered with cling film and a cloth for about 30 minutes.
5Cut the rolls in two, widthwise. Make a small cut along the whole sandwich (not too deep) and bake.
6Bake for 5 min with a slightly open oven’s door, then close and bake for another 20-25 min, until they’re golden all over.
7Enjoy with a bit of extra virgin olive oil and a pinch of sea salt!
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Hi! I’m jackie. Welcome to jackfruitful kitchen! I’m thrilled to be able to have a platform to share my favorite recipe creations and inspirations with you. I developed a love for cooking and fresh vegetables at a very young age while spending time in the kitchen with my parents, and it has only grown since then. My passion lies in creating beautiful and balanced food that is both healthy AND delicious. I love plant-based meals, cold-pressed juice, gluten-free baking, a good vegan cheese, and really great wine. When I’m not in the kitchen or working, I love to be with my friends and family, husband Clinton, and our 14 year old English Creme Golden Retriever, Brinkley. We are an extremely active family and like to fill our time with hiking, camping, skiing, scuba diving, cycling, and sailing. Our love for travel has taken us across the world, most recently to Southern France for our wedding in May. Traveling nurtures our souls and opens our eyes to new food, new wine, and new cultures. The name jackfruitful kitchen + blog came from a brainstorm sesh with my BFF Megan Ratcliff and was inspired by 4 different parts. My first name (Jackie) + one of my favorite ingredients for vegan cooking (Jackfruit) + the ability to be full and satisfied by eating clean, whole, plant-based food + the goal to live a more fruitful life! I hope that you enjoy my posts and find my recipes quite fruitful. ;) Cheers!