Carrot and chive bread is hearty, rustic and speckled throughout with orange and green!
In a large mixing bowl, add the shredded carrots, buttermilk powder, chives, sugar, salt, dillweed, yeast and butter. Add the warm water (105 degrees) and the all purpose flour and mix on low for 2-3 minutes.
If you are using a stand mixer, change to the dough hook. If you are using a hand mixer, stir in by hand the remaining bread flour. Knead the dough for 5-7 minutes or until the dough becomes smooth and elastic. You may need to add up to a 1/4 cup more flour depending on the moisture content of your carrots. Only add enough flour to keep the dough from sticking as you knead.
Place the dough into a lightly oiled bowl and turn to coat. Cover the bowl with plastic wrap and place in a warm draft free area to rise for 35-40 minutes or until doubled.
When the dough has doubled in size, gently punch the dough down to remove the air bubbles and shape into a loaf. Place into a standard 8.5 x 4.5 inch bread loaf pan. Cover lightly with a tea towel and place in a warm draft free area to rise for another 35-40 minutes.
About 20 minutes before the end of your rise time, preheat the oven to 375 degrees. When the dough has risen about 3/4 of an inch above the edge of the pan, place on the center rack of the oven to bake. Bake for 35-40 minutes or until golden brown on the top. The loaf should sound hollow when thumped and have an internal temperature of 190 degrees.
Remove the bread from the oven, and turn it out of the pan onto a wire rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature.