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Carrot Wheat Bread

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<p><a href="http://www.flickr.com/photos/vegan-baking/4107948062/">Image Credit</a></p>
Ingredients
  Active dry yeast 1 Tablespoon (1 Package)
  Warm water 1⁄3 Cup (5.33 tbs) (About 110)
  Milk 2 Cup (32 tbs) (At Room Temperature)
  Butter/Margarine 5 Tablespoon, melted
  Salt 2 Teaspoon
  Honey 1⁄2 Cup (8 tbs)
  Whole wheat flour 6 1⁄2 Cup (104 tbs) (Unsifted)
  Shredded carrot 1 Cup (16 tbs)
  Raisins 1 Cup (16 tbs)
Directions

In a large bowl, dissolve yeast in water.
Add milk, 3 tablespoons of the butter, salt, and honey.
Gradually beat in 5 cups of the flour to make a soft dough; stir in carrot and raisins.
Turn dough out onto well-floured board (use about 3/4 cup); knead until smooth and elastic (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 3 hours).
Punch dough down, knead briefly on a lightly floured board to release air, and divide in half.
Shape each into a smooth, round loaf.
Place each loaf on a greased baking sheet.
Cover and let rise until almost doubled (about 1 hour).
Brush tops with remaining 2 tablespoons butter.
Bake in a 350° oven for about 30 minutes or until loaves are browned and sound hollow when tapped.
Let cool on racks.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Vegetable

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