* Exported from MasterCook *
Bread, Whole Wheat Carrot
Recipe By :Terry Magestro
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Low Fat
Posted Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
85 g pureed cooked carrots
28 g brown sugar
28 g unsalted butter
3/4 teaspoon salt
170 g water
142 g White Whole Wheat Flour
2 teaspoons instant yeast -- or active dry yeast
241 g Unbleached All-Purpose Flour -- (to 269g)
The dough also makes excellent (and colorful) dinner rolls.
PREP: 2 hrs 25 mins. to 2 hrs 40 mins.
BAKE: 35 mins. to 40 mins.
TOTAL: 3 hrs to 3 hrs 20 mins
In a medium saucepan, combine the carrot puree, brown sugar, butter,
and salt and heat just until warm and the butter is almost melted.
Remove from the heat, and transfer to the bowl of your mixer. Add the
water, whole wheat flour, and yeast; mix well.
Add the all-purpose flour 1/2 cup at a time, mixing well after each
addition. Use the last 1/4 cup to adjust the dough's consistency
while kneading.
Knead for 6 to 8 minutes, until the dough is smooth and and elastic.
Place in a greased bowl, turn over, then cover and let rise until
doubled, about 1 hour.
After the first rise, deflate the dough and shape it into a loaf.
Place in a greased 8 1/2" x 4 1/2" loaf pan. Cover with greased
plastic, and let rise until it domes 1" above the rim of the pan.
While the bread is rising, preheat the oven to 375F.
Bake the bread for 35 to 40 minutes, or until the center reads 190F
when measured with a digital thermometer. Remove from the oven, tip
the bread out of its pan, and cool on a rack before slicing.
S(Internet address):
"<https://www.kingarthurflour.com/recipes/whole-wheat-carrot-bread-recipe>"
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 108 Calories; 2g Fat (14.5%
calories from fat); 3g Protein; 20g Carbohydrate; 2g Dietary Fiber;
4mg Cholesterol; 104mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0115