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
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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