bread and carrot loaf (and calzone)

bread and carrot loaf (and calzone)

kit required: Four 2lb loaf tins, oiled. A huge mixing bowl or pan, which will take 2 kilos of flour.

oven: Bake for 25mins at 200C/180C fan/gas 6

Ingredients (for the loaves and carrot bread)

If following our planner, you will make this 4 times in the month.

Makes 3 loaves, and one sweet spicy carrot loaf

1.5 kg bag of white bread flour
250g SR flour
250g instant oat cereal
15g Allinson’s yeast
3 tsp salt
teaspoon sugar
75g sugar
220g carrot grated
100g raisins soaked in boiling water
1 teaspoon of garam masala
about 2 1/4 pts very warm water
A little oil to grease your tins

Ingredients (for the calzone)

This is for a single batch, which makes 4x12in/30cm inch calzone.

For the tomato sauce
3 teaspoons garlic powder
2 cans chopped tomatoes
30g tomato puree
25g olives very thinly sliced with your sharpest knife
1 large leaf of basil torn into little strips, per calzone, 4 leaves in total (optional)
3 dessertspoons vegetable oil
freshly ground black pepper

For the bechamel sauce
280ml tap water
100g onions, thinly sliced into rings
3 dessertspoons flour
3 dessertspoons vegetable oil
2 teaspoons mustard
1 teaspoon salt
1/2 teaspoon yeast extract/marmite


Warm 1.5 kg of white bread flour, with the self-raising flour and instant oat cereal in the oven on gas 1 in a large meatal pan first.

Activate 15g yeast according to instructions on packet. If your packet does not specify, activate by mixing the yeast and 1 teaspoon of sugar in a small cup of hand-hot water, leaving it until it forms a foamy head as is shown in the picture.

The water temperature should be between 105° F. and 115° F. Use an instant read thermometer if you have one, if not, test the water against the inside of your wrist by holding it under the tap it should feel very warm but not hot.

Add salt to the warmed flour.

Add about 2 1/4 pts warm water (including the water in which you activated the yeast), gradually til you get a not too slippy dough.

Mix by hand, or with a spoon. No need to knead.

Put a fifth of the dough into each of 3 of your 4 greased or lined loaf tins. Silicone loaf tins are great if you have these already.

Halve the remaining dough, and put one half to one side for calzone pizzas. Add the raisins, drained, and your carrot, grated and the 75g sugar to the remaining half of the dough and mix.
Put this mixture into your 4th greased tin. Leave in a warm place to rise for 40 ish mins til dough peeks about 1 cm above the top of the tin. (the carrot loaf may not rise as much as the others, don't worry, just pop it in when the others are ready!

Bake for 25 mins on gas mark 6, or until browned on top and sounds hollow when tapped with a knuckle.

NB if you are cooking fewer than 4 loaves, always use at least 10g yeast even if you reduce all the other quantities.

You are now ready to make your calzone


oven: 200C/180C fan/gas 8

Ingredients- see above


Put the dough in a warm place for approx 45 minutes to 1 hr until fat and puffy.

While this is happening, prepare your sauce: fry the tomatoes, puree and seasonings in the oil, reducing them down until it is a thick glossy sauce. You will need to crush the tomato chunks with the back of your wooden spoon to achieve a relatively smooth paste. If you prefer, you can make the sauce even smoother in your food processor.

Quarter the dough and roll each one out on a floured surface. You want to get them roughly round, approximately approximately 3 mm thick, they should be around 30cm diameter. You can now either keep these in the fridge, until you’re ready to cook them, or you can put your filling in and cook them straight away.

Now make the bechamel sauce. Mix the flour, yeast extract and mustard and salt with the oil in a saucepan over a moderate heat to form a runny smooth paste, then gradually add the water, stirring quickly after each addition of water to prevent lumps. Taste, and adjust seasonings. It should have a very mildly savoury cheese saucy flavour even though it has no cheese.

Stir in the onion rings and cook for a further 5 minutes, stirring until the onions are soft. You are aiming for a thick sauce here, like a creamy mashed potato. A thinner sauce might puncture the calzone and ooze out. Smear 1 quarter of the tomato sauce over half of the dough, add 1 large leaf of basil torn into little strips (optional) and then add the oniony bechamel sauce.

To make your calzone, carefully lift the far edge of the pizza dough and pull it over the top towards you, – you need to fold them in half. Moisten edges of calzone. Press the moistened edges so none of the sauce can spill out. Place the 4 calzone side by side on a floured baking tray, or two. Bake for approx. 8-10 mins in a brisk oven (gas mark 8), or until the dough just begins to brown.

Just after crimping the edges, but before the last baking is the best time to freeze these.