Glorious Carrot Bread with Fontina Champagne Mustard Spread

It was love at first sight when I saw this recipe for carrot bread in the latest Tea Time magazine. I was immediately drawn to its vibrant color. With Halloween just around the corner, kids and big kids (Pap), will be tickled orange to have tasty little sandwiches made with this bread.

Ingredients for Bread:
1 cup plus 2 tablespoons bread flour
6 tablespoons barley flour (I used whole wheat)
1/2 teaspoon kosher salt
1/8 teaspoon quick-rising active dry yeast
3/4 cup fresh carrot juice

Ingredients for Fontina Champagne Mustard Spread:
8 ounces fontina cheese, finely grated
3 tablespoons finely chopped green onion
2 tablespoons mayonnaise
1 tablespoon champagne dill mustard
1 tablespoon minced fresh parsley
1/2 teaspoon ground black pepper
Garnish: fresh dill

Directions for Bread:
1. In a medium bowl, combine bread flour, barley flour, salt, and yeast, stirring well. Add carrot juice, stirring well with a wooden spoon. (Dough will be slightly sticky.)

2. Shape dough into a ball, and place in a medium bowl. Cover with plastic wrap, and let rise in a warm (85 degree) place, free from drafts, for 12 to 18 hours. (The dough is ready to work with anytime after 12 hours.)

3. Turn dough out onto a well-floured surface, and knead several times. Divide dough into 3 equal portions, and place each in (4-1/2-x-2-1/2-inch) tart pans. Cut 3 diagonal slits across the top of each loaf. Let rise in a warm (85 degree) place, free from drafts, for 1 hour.

Purchased these from Bake It Pretty.

   

Traditional mini loaf pans are perfect for gift giving. Fill them with your favorite tea bread, muffin, or pound cake recipe. Made from stiff, heavy-duty paperboard and a poly-coated interior which provides a better release characteristic. No need for a loaf pan - simply place on a baking sheet and bake normally. Oven safe up to 390 degrees, also freezer safe!

4. Preheat oven to 450 degrees. (The mini loaf pans did not burst into flames at this temperature.) Place a baking pan with boiling water in the oven on the lower rack. Place the tart pans in the oven on the center rack. Bake until just golden brown, 8 to 12 minutes.

5. Remove from oven, and let cool in pans for 5 minutes. remove from pans, and transfer to a wire rack to cool completely.

Directions for Fontina Champagne Mustard Spread:
1. Meanwhile, in the work bowl of a food processor, combine cheese, green onion, mayonnaise, mustard, parsley, and pepper, pulsing until mixture is nearly smooth, approximately 30 seconds. Transfer to a small bowl, cover, and refrigerate until ready to use.

2. Roll cold cheese mixture into 1/2-inch balls, and flatten slightly. Garnish each cheese circle with fresh dill, if desired. Serve with sliced Carrot Bread.