Carrot-Banana-Honey Wheat Bread Recipe
This is a very interesting and good recipe of Carrot-banana-honey Wheat Bread. A yummy Breakfast dish that I recommend to my friends is this recipe of Carrot-banana-honey Wheat Bread. Dish up this Carrot-banana-honey Wheat Bread for a meal today and see it simply vanish.
Ingredients
2 pkgs active dry yeast
2 1/4 cups (540 ml) warm water (105-115°F [41-46°C]), divided
3 cups (720 ml) whole wheat flour
1 cup (240 ml) carrots, finely shredded
1 cup (240 ml) ripe bananas, mashed
1/2 cup (120 ml) butter or margarine, softened
1/3 cup (80 ml) honey
1 tbs (15 ml) salt
1/2 tsp (3 ml) ground cinnamon
4-6 cups (960-1440 ml) all-purpose flour
2 tbs (30 ml) butter or margarine, melted
Directions
Dissolve yeast in 1/2 cup warm water in large bowl.
Stir in whole wheat flour, remaining 1 3/4 cups warm water, carrots, bananas, softened butter, honey, salt and cinnamon; beat until smooth using an electric mixer.
Mix enough all-purpose flour to make a soft dough.
Knead dough on lightly floured surface about 10 minutes or until smooth and elastic.
Shape dough into a ball.
Place in greased large bowl; turn to grease all sides.
Cover bowl and set in warm place to rise about 1 hour until doubled in bulk.
Punch down dough; divide into two equal pieces.
Roll each piece on lightly floured surface into 18x9-inch rectangle.
Overlap the sides, folding into thirds to form 6x9-inch rectangle.
Roll each piece tightly from 6-inch side, jelly-roll style.
Pinch ends and seams to seal; place in greased 9x5x3-inch loaf pan.
Brush tops with 2 tbs melted butter.
Cover and set in warm place to rise about 1 hour or until doubled in bulk.
Bake in preheated 375°F (190°C) oven 40-45 minutes or until loaves sound hollow when tapped and crust is brown.
Remove from pans and cool on wire racks.
Stir in whole wheat flour, remaining 1 3/4 cups warm water, carrots, bananas, softened butter, honey, salt and cinnamon; beat until smooth using an electric mixer.
Mix enough all-purpose flour to make a soft dough.
Knead dough on lightly floured surface about 10 minutes or until smooth and elastic.
Shape dough into a ball.
Place in greased large bowl; turn to grease all sides.
Cover bowl and set in warm place to rise about 1 hour until doubled in bulk.
Punch down dough; divide into two equal pieces.
Roll each piece on lightly floured surface into 18x9-inch rectangle.
Overlap the sides, folding into thirds to form 6x9-inch rectangle.
Roll each piece tightly from 6-inch side, jelly-roll style.
Pinch ends and seams to seal; place in greased 9x5x3-inch loaf pan.
Brush tops with 2 tbs melted butter.
Cover and set in warm place to rise about 1 hour or until doubled in bulk.
Bake in preheated 375°F (190°C) oven 40-45 minutes or until loaves sound hollow when tapped and crust is brown.
Remove from pans and cool on wire racks.
