Carrot Bread Recipe
My carrot bread recipe is a simple one. Take your favorite bread recipe and add one cup of shredded carrots to it. I use a cup of finely shredded carrots for 1-2 loafs and then go up a half cup for each additional loaf the recipe makes. Most often I use the Amish White Bread Recipe or a good Anadama bread recipe.
This anadama recipe is almost the exact same as I use, it comes from Allrecipes.com
Anadama Bread
Ingredients:
1/2 cup water
1/4 cup cornmeal
2 tablespoons butter
1/2 cup molasses
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F)
3 cups all-purpose flour, divided
1 teaspoon salt
Directions:
1.
Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
2.
In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
3.
In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4.
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
5.
Preheat oven to 375 degrees F (190 degrees C).
6.
Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
7.
Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
ALL RIGHTS RESERVED © 2009 Allrecipes.com
1/2 cup water
1/4 cup cornmeal
2 tablespoons butter
1/2 cup molasses
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F)
3 cups all-purpose flour, divided
1 teaspoon salt
Directions:
1.
Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
2.
In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
3.
In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4.
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
5.
Preheat oven to 375 degrees F (190 degrees C).
6.
Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
7.
Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
ALL RIGHTS RESERVED © 2009 Allrecipes.com
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