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Whole Wheat Carrot Bread

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Whole Wheat Carrot Bread

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Whole Wheat Carrot Bread Recipe Whole Wheat Carrot Bread Recipe

Terry Magestro entered this bread within the Wisconsin State Fair. Her mom baked leftover greens into a wide variety of breads, and this loaf carries at the custom. The dough additionally makes very good (and colourful) dinner rolls.

At a look

Prep
Bake
Total
Yield
1 loaf, 16 slices

Nutrition knowledge

Ingredients

  • three/four cup puréed cooked carrots
  • 2 tablespoons brown sugar
  • 2 tablespoons unsalted butter
  • three/four teaspoon salt
  • three/four cup water
  • 1 1/four cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
  • 2 teaspoons rapid yeast or energetic dry yeast
  • 2 to two 1/four cups King Arthur Unbleached All-Purpose Flour

  • three oz. puréed cooked carrots
  • 1 ounce brown sugar
  • 1 ounce unsalted butter
  • three/four teaspoon salt
  • 6 oz. water
  • five oz. King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
  • 2 teaspoons rapid yeast or energetic dry yeast
  • eight half to nine half oz. King Arthur Unbleached All-Purpose Flour

  • 85g puréed cooked carrots
  • 28g brown sugar
  • 28g unsalted butter
  • three/four teaspoon salt
  • 170g water
  • 142g King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
  • 2 teaspoons rapid yeast or energetic dry yeast
  • 241g to 269g King Arthur Unbleached All-Purpose Flour

Instructions

  1. In a medium saucepan, mix the carrot pur&eacutee, brown sugar, butter, and salt and warmth simply till heat and the butter is nearly melted. Remove from the warmth, and switch to the bowl of your mixer. Add the water, complete wheat flour, and yeast; combine smartly.
  2. Add the all-purpose flour half cup at a time, blending smartly after every addition. Use the closing 1/four cup to regulate the dough’s consistency whilst kneading.
  3. Knead for six to eight mins, till the dough is easy and and elastic. Place in a greased bowl, flip over, then quilt and let upward thrust till doubled, about 1 hour.
  4. After the primary upward thrust, deflate the dough and form it right into a loaf. Place in a greased eight half” x four half” loaf pan. Cover with greased plastic, and let upward thrust till it domes 1″ above the rim of the pan.
  5. While the bread is emerging, preheat the oven to 375°F.
  6. Bake the bread for 35 to 40 mins, or till the middle reads 190°F when measured with a virtual thermometer. Remove from the oven, tip the bread out of its pan, and funky on a rack earlier than cutting.

Nutrition Information

  • Serving Size34g
  • Servings Per Batch1 loaf, 16 slices
Amount Per Serving:
  • Calories90
  • Calories from Fat18
  • Total Fat2g
  • Saturated Fat1g
  • Trans Fat0g
  • Cholesterol4mg
  • Sodium76mg
  • Total Carbohydrate17g
  • Dietary Fiber1g
  • Sugars2g
  • Protein3g

* The diet knowledge supplied for this recipe is decided by means of the ESHA Genesis R&D device program. Substituting any components would possibly exchange the posted diet knowledge.

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