Oat 'n Carrot Loaf
|All purpose flour||2 2⁄3 Cup (42.67 tbs)|
|Oat bran hot cereal||1 Cup (16 tbs), uncooked (Quaker)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Quick rise yeast||1|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Margarine||1⁄4 Cup (4 tbs) (1/2 stick)|
|Shredded carrots||1 Cup (16 tbs)|
In large mixer bowl, combine 1 cup flour, oat bran, brown sugar, yeast and salt.
Heat milk, water and margarine until very warm (120° to 130°F).
Add to dry ingredients; beat at low speed of electric mixer until moistened.
Add carrots and egg whites.
Increase speed to medium; continue beating 3 minutes.
Stir in enough remaining flour to form a stiff dough.
Lightly spray large bowl with vegetable oil cooking spray or oil lightly.
Turn dough out onto lightly floured surface.
Knead 8 to 10 minutes or until dough is smooth and elastic.
Place in prepared bowl, turning once to coat surface of dough.
Cover; let rise in warm place about 1 hour or until doubled in size.
Lightly spray 8 X 4-inch loaf pan with vegetable oil cooking spray or oil lightly.
Punch down dough.
Roll into 15 X 7-inch rectangle.
Starting at narrow end, roll up dough tightly.
Pinch ends and seam to seal; place seam side down in prepared pan.
Cover; let rise in warm place 45 minutes or until doubled in size.
Heat oven to 375°F.
Bake 25 to 30 minutes or until golden brown.
Remove from pan; cool on wire rack at least 1 hour before slicing.
Serve toasted and topped with low fat cheese or spread with jelly, jam or fruit preserves.