Savory Carrot Bread

This is my adaptation of a bread recipe from a book which is old enough to be my mother! Loosely translated, "The Book of Tasty and Healthy Food" was published in 1955 and glorified by the academy of medicinal sciences of the CCCP! Wonder what Lenin would have thought of my recipe...? The bread comes out exceptionally moist on the inside with a tender crispy crust. It's a vibrant orange/yellow color, which makes for an exciting presentation (makes 1 loaf):
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.4 oz dry yeast
1/2 cup warm water
 9 oz A.P. flour-separated by weight into 5 oz and 4 oz
4.5 oz carrots-shredded
2 eggs
1/4 t oregano
2 oz olive oil (plus extra for oiling baking dish)
2 T sugar
1 t salt
1/4 t nutmeg
1/4 t garlic powder
1/8 t cayenne pepper
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1. Dissolve yeast in warm water for ~10 minutes, until it begins to bubble.
2. In a bowl, mix 5 oz flour, carrots, eggs, and oregano; stir in the yeast mixture and mix well.
3. Place a damp cloth over the bowl and allow dough to rise, in a warm part of the kitchen, for ~1 hour (or until doubled in size).
4. Once risen, add 4 oz flour, oil, sugar, salt, nutmeg, garlic powder, and cayenne; mix well.
5. Once more, place a damp cloth over the bowl and allow the dough to rise in a warm part of the kitchen for ~1 hour (or until doubled in size).
6. Brush an 8", round baking dish with olive oil and transfer the dough to it. Bake at 375F for ~30 min, or until  bread is cooked through and a toothpick inserted into the middle comes out clean. Alternatively, bake in a different shaped dish for your desired shape.