Carrot Bread

5 g Margarine/butter
4 dl milk
1 dl Natural yogurt
50 g yeast
2 tsp sugar
2 tsp salt
200 g grated carrots
800 g flour

Melt the butter in a saucepan and add the milk. Pour the mixture into a big bowl and beat in the yogurt. Add the other ingredients (keep a little flour for later). Knead the dough.
Cover with a lid or clean dishcloth, and let rise for one an half hour.
Take the dough out onto board dusted with a little flour and knead thoroughly. Divide the dough in to two and form rounds, cut a cross on top with sharp knife and brush it with beaten egg yolk.
Bake approximately 25 min at 200 c.
Eat as breakfast or can be eaten with chicken/beef curry.