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Authentic savory snacks, the right way. The best channel in Brazil. Subscribe! 🛒 Links to Ebooks and Courses 🟣 3 EBOOKS Profitable Recipes: breads, savory snacks, cakes https://pay.hotmart.com/P104894953E?o... 🟣 Delicious Profitable CAKES https://pay.hotmart.com/D104894251W?b... 🟣 E-book of Savory Snacks that Sell Every Day https://pay.hotmart.com/L104894334L?b... 🟣 EARN MONEY EVERY DAY WORKING FROM HOME, WITH PIZZA BROTINHO https://pay.hotmart.com/B105252924S?b... 🟣 Breads That Sell Every Day https://pay.hotmart.com/P104894418E?b... 🟣 Profitable Homemade Breads https://pay.hotmart.com/E104811307I?c... ℹ️ For more information about training, courses, ebooks and much more, join my group to talk to me: I want more information👇👇👇👇 📲 https://chat.whatsapp.com/DPXd596uckx... Sliced ​​Bread Homemade Carrot Bread Soft, fluffy, healthy, and perfect for breakfast or to sell This carrot bread is an excellent option for those who want to prepare homemade bread without preservatives, with an extremely soft texture and a beautiful natural color. Besides being delicious, it's a great alternative for those who want to save money or generate extra income selling artisanal breads. Ingredients Liquid ingredients 300 ml of water at room temperature 200 g of raw carrot, peeled and chopped 100 ml of oil 1 whole egg Dry ingredients 3 tablespoons of sugar ½ tablespoon of salt 10 g of dry yeast 700 g of wheat flour Approximately 50 g of wheat flour to adjust the dough consistency during kneading. Finishing ingredients 1 whole egg (for brushing) Sesame seeds to taste (optional) Yield Makes 2 loaves of bread. Preparation Time Dough preparation: approximately 30 minutes First fermentation: 30 minutes Second fermentation: about 2 hours and 30 minutes (depending on ambient temperature) Oven: 35 to 40 minutes Oven temperature Preheat oven to 180°C (350°F). Important tips Blend the carrot very well The more the carrot is blended, the more intense its flavor and color will be in the bread. Strain the liquid After blending the carrot with the water, strain the entire mixture and use only the liquid. This makes the dough lighter and the bread softer. Knead well Knead the dough for 10 to 15 minutes. This process develops the gluten and ensures a much fluffier bread. Don't rush the fermentation Wait for the dough to rise naturally. The time may vary depending on the ambient temperature. Bake thoroughly The bread should bake for 35 to 40 minutes so that it is fully cooked through and does not collapse after being removed from the oven.