Warm water mixed with 1 tbsp sugar and yeast. Let stand for 10-15 minutes until the "cap".

In hot milk add 1 tablespoon of sugar, salt and butter. Mix well.

In the risen yeast mixture add part of sifted flour. Mix well. Pour the milk-oil mixture.

Add grated on a fine grater carrots (peel the carrots I weighed - the weight of 200 grams) and the orange zest. Mix well.

Gradually add the remaining sifted flour.

Knead a soft dough, slightly stick to hands (adjust amount of flour during the kneading will take a bit more or less, the main thing - that the dough is manageable, soft, pleasant to work). Knead the dough for 5-7 minutes.

Grease "bun" dough with vegetable oil and leave to rise in a warm place for 1 hour.

The dough after rising.

Form for baking grease with vegetable oil (I brostella even the bottom with baking paper), put the dough in the form and put on another proofing on 40 minutes. Bread turns out not a little, and with his form for the cake (W.11cm x 7cm x V. DL.25 cm) I guess not (I really wanted to make bread in a rectangular shape))). If you bake the bread in round shape, the dough stretch in the seam, then fold it in a envelope, bending the edge to the center, and put it into a form with the seam down. Optionally, you can make cuts on the bread.

Risen again and the bread is lubricated with water or mixture of water with vegetable oil (1 tbsp water+1 tbsp oil) and put to bake in a preheated 220 degree oven put on the bottom of the oven pan with boiling water. Bake with steam for 20 minutes. Then reduce the temperature to 180 degrees, a baking pan with water remove and bake for another 20-25 minutes until cooked bread. Ready bread extracted from the mold and let it cool down completely and then have to give the bread to rest at least overnight.