Autumn: carrot bread recipe to welcome the season | Press

This carrot bread pairs perfectly with crisp autumn weather. See how to make it.

Mild temperatures, golden leaves beautifying the cities, and shorter days… Autumn has arrived! On March 20, the period began that represents the transition between summer and winter, bringing a drier climate and getting people ready for the cold.

To celebrate the arrival of this season, the Umami Committee, the organization responsible for promoting the fifth basic taste of the human palate, has selected a delicious homemade carrot bread recipe. This treat is ideal for breakfast, an afternoon snack, or even a bite before bed. It also pairs beautifully with hot drinks like tea or coffee. Check out the recipe.

HOMEMADE CARROT BREAD

Ingredients

• 6 large carrots
• 200 ml (1 American cup) warm water
• 1 tbsp butter
• 6 eggs
• 200 ml (1 American cup) oil
• 2 tbsp granulated sugar
• 1 tsp salt
• 2 packets instant dry yeast
• 1 kg all-purpose flour

Directions

1. Wash the carrots under running water, peel, chop, and set aside. Blend the carrot, warm water, butter, eggs, oil, sugar, and salt in a blender, then transfer to a large glass bowl. Gradually add the yeast and flour, kneading the dough by hand. The dough is ready when it pulls away from the sides of the bowl. Leave the dough in the bowl, cover with plastic wrap, and let it rise (it should double in size in about 30 minutes). Divide the dough into 14 equal pieces and shape into balls.
2. Place the dough balls on a baking sheet greased with oil and flour, brush with egg yolk, cover again, and let rise for another 20 minutes. Preheat the oven to 180°C / 350°F and bake the rolls until golden, about 30 minutes.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the persistence of taste for a few minutes after eating. To learn more, follow us on facebook.com/ogostoumami and instagram.com/ogostoumami.