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Carrot Wheat Bread Recipe
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄3 Cup (5.33 tbs) (About 110)|
|Milk||2 Cup (32 tbs) (At Room Temperature)|
|Butter/Margarine||5 Tablespoon, melted|
|Honey||1⁄2 Cup (8 tbs)|
|Whole wheat flour||6 1⁄2 Cup (104 tbs) (Unsifted)|
|Shredded carrot||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4774 Calories from Fat 815
% Daily Value*
Total Fat 93 g143.4%
Saturated Fat 49.9 g249.6%
Trans Fat 0 g
Cholesterol 206.5 mg
Sodium 4248.7 mg177%
Total Carbohydrates 923 g307.8%
Dietary Fiber 117.4 g469.7%
Sugars 264.2 g
Protein 144 g288.2%
Vitamin A 553.4% Vitamin C 23.1%
Calcium 97.9% Iron 221.8%
*Based on a 2000 Calorie diet
Add milk, 3 tablespoons of the butter, salt, and honey.
Gradually beat in 5 cups of the flour to make a soft dough; stir in carrot and raisins.
Turn dough out onto well-floured board (use about 3/4 cup); knead until smooth and elastic (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 3 hours).
Punch dough down, knead briefly on a lightly floured board to release air, and divide in half.
Shape each into a smooth, round loaf.
Place each loaf on a greased baking sheet.
Cover and let rise until almost doubled (about 1 hour).
Brush tops with remaining 2 tablespoons butter.
Bake in a 350° oven for about 30 minutes or until loaves are browned and sound hollow when tapped.
Let cool on racks.