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Oat 'n Carrot Loaf

Natural.Foodie's picture
  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
  Salt 1⁄2 Teaspoon
  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)
  Egg whites 2

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.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Everyday, Healthy
Preparation Time: 
45 Minutes
Cook Time: 
30 Minutes
Ready In: 
75 Minutes

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Oat 'n Carrot Loaf Recipe