Carrot Wheat Bread
|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|
|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)|
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.