ricette internazionali

Speedy Carrots and Parmesan Bread

serves: 4
calories: 436
fat: 5g
saturated fat: 1.5g
suitable for freezing: NO

  • 500g self-raising flour
  • 1tsp sea salt
  • 250g carrots, grated
  • 1tbsp rosemary leaves, chopped
  • 75g Parmesan cheese, grated
  • 1 large egg
  • 8-9tbsp milk
  1. Heat the oven to 190C or Gas Mark 5. Put the flour into a large bowl, add the sea salt, carrots, rosemary and parmesan.
  2. Put egg and milk into a jug and lightly beat together with a fork.
  3. Pour the liquid into the dry ingredients and mix together to form a ball. Tip out the dough and any flour left in the bowl. Knead for 2 mins until it forms a smooth ball.
  4. Put the bread on a greased baking tray and cut a large cross in the top. Bake for 50 mins. Tap the base – if it sounds hollow, the bread is ready. It’s best served warm soon after baking.


rosemary rosmarino
liquid liquido
dough impasto
to knead impastare
greased ungere
hollow vuoto, incavato



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