Continuing through my cookbooks, I decided it was time for some bread.  Not too long ago, I bought another cookbook I didn’t need, but, wanted.  Paul and I have been making the “no knead” bread for years now, and have always had great success.  After seeing Jim Lahey on a quick run through of Martha’s program, I decided I MUST HAVE his cookbook. 

I pulled out the bread book and wondered what I should make.  I really wanted to try the carrot bread that the author did on Martha’s show, but, also, I wanted to try something different.  I suppose I could do both.  There are no rules to this challenge. 

The Recipe:

Carrot Bread adapted from “my bread” by Jim Lahey

One 10-inch round loaf

3 cups bread flour, plus more for dusting

1 1/4 teaspoons table salt

1/4 teaspoon instant or other active dry yeast

1 1/2 cups freshly squeezed carrot juice

3/4 cup currants

3/4 cup coarsely chopped walnuts

1 tablespoon cumin seeds

In a medium bowl, stir together flour, salt, and yeast; add carrot juice. Using a wooden spoon or your hands, mix until a wet, sticky dough is formed, about 30 seconds. If it's not really sticky to the touch, add another tablespoon or two of water. Add currants and walnuts and mix until incorporated.

Place a clean kitchen towel on work surface. Generously dust towel with flour and sprinkle with cumin seeds.

Meanwhile, one half hour before the end of the second rise, preheat oven to 450 degrees with a rack set in bottom third of oven. Place a covered 4 1/2-to-5 1/2-quart cast-iron, high-quality all-ceramic, or enameled cast-iron (with plastic handle removed and screw hole plugged with aluminum foil) in the center of rack.

Uncover and continue baking until bread is a deep chestnut color, 15 to 20 minutes more. (Here I only baked mine for 10 minutes, for a total of 30 minutes.) Using a heatproof spatula or pot holders, carefully lift bread out of pot and place it on a rack; let cool completely.

Final Thoughts:

Well, this is mighty fine bread.  It looks fabulous, like a $5. loaf of artisan bread.   Plus, the color is gorgeous. I think it tastes wonderful with just plain old butter.  But, Paul had left over strawberry cream cheese from a bagel run at work, and he thought that was the perfect topping to this bread. I thought all of the left over cream cheese worked perfectly.

I think you should give this bread and the original no knead bread a try.  There really is no excuse for not making this bread.  It is simple, doesn’t take much time and wonderful tasting.  What is not to like?  Enjoy!