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Saturday, June 12, 2010

Cooking with Basic Food Storage: Whole Wheat Carrot Bread

I saw this recipe in the newspaper today and thought it sounded good.  Please comment if you make it and you're pleased with the results. 

Whole Wheat Carrot Bread

2 c milk
1/4 c (1/2 stick) butter plus more for brushing
1 (1/4 ounce) envelope active dry yeast
5 1/2 to 6 1/2 c all-purpose flour
1 1/2 c whole wheat flour
1/4 c firmly packed brown sugar
1 1/2 c (about 3 medium) cooked carrots, mashed
1 1/2 tsp salt

In a 1 quart saucepan, heat milk until it just comes to a boil, stir in the butter until melted.  Cool to warm (105 to 115 degrees).

In a large mixer bowl, dissolve the yeast in 1/4 c warm water.  Add the milk mixture, 2 c all-purpose flour, the whole wheat flour, brown sugar, carrots and salt.  Beat at medium speed, scraping bowl often, until smooth, 1 to 2 minutes. 

By hand, stir in enough remaining all-purpose flour to make dough easy to handle, not sticky.  Turn dough onto lightly floured surface and knead until smooth and elastic, about 5 minutes.

Place in greased bowl; turn greased side up.  Cover and let rise in a warm place until it doubles, about 1 hour.  Dough is ready if indentation remains when touched. 

Punch down dough; divide in half.  Shape each half into a loaf.  Place, seam side down in 2 greased 8x5 inch loaf pans.  Cover, let rise until double, about 1 hour. 

Heat oven to 350 degrees.  Bake bread 35 to 45 minutes, until loaf sounds hollow when tapped.  Remove from pans immediately.  Brush tops with butter.  Makes 2 loaves, 12 slices each. 

Source:  Linda Cicero (Cook's Corner), The Express Times, 5/12/2010

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