CARROT BREAD
This lovely, moist quick bread from is flecked with crunchy walnuts and colorful shredded carrot. For variety, I sometimes substitute a cup of shredded raw zucchini for the carrot or add a half cup of drained crushed pineapple. -Connie Simon, Reed City, Michigan
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (12 pieces).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease and flour an 8x4-in. loaf pan; set aside. In a bowl, combine sugar, flours, baking powder, baking soda, salt and cinnamon. In another bowl, combine eggs, applesauce and vanilla; stir into dry ingredients until just moistened. Fold in carrots and walnuts. Pour into prepared pan. , Bake until a toothpick comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 160 calories, Fat 3g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 361mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.
CARROT YEAST BREAD (ABM)
This is great with soups.
Provided by Mikekey *
Categories Savory Breads
Time 4h10m
Number Of Ingredients 10
Steps:
- 1. Place ingredients in pan insert in order of manufacturer's instructions.
- 2. Use light crust setting and push start.
CARROT BREAD I
This is really a cross between cake and a bread. Serving it warm with butter or a cream cheese is ideal. It's really good!
Provided by PAMSTER2
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Combine eggs, oil and milk; stir into flour mixture until well blended. Stir in carrots, coconut, cherries, raisins and walnuts. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool on a wire rack for ten minutes before removing from the pan to cool completely. Store in plastic wrap to keep moist.
Nutrition Facts : Calories 382.7 calories, Carbohydrate 53.2 g, Cholesterol 47.3 mg, Fat 17.2 g, Fiber 3 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 308.9 mg, Sugar 25.8 g
CARROT ROLLS
Here's a very traditional Finnish bread recipe. Typically this would be made into rolls, but no reason you couldn't make it into a loaf too. It has a great orange-yellow colour and a mild carrot flavour. It's from my trusty baking book Suuri Leivontakirja - Kotilieden parhaat leivonnaiset.
Provided by kolibri
Categories Yeast Breads
Time 3h20m
Yield 24 rolls
Number Of Ingredients 8
Steps:
- Mix flour, water or milk, carrots, salt and yeast thoroughly. First mix yeast with sugar and little of the warm water and wait until it's frothy. Then what I do is put all the flour on the work surface and mix it with other dry incredients - then making a well in the centre of the heap where all the liquid goes.
- Kneading for gluten. By hand, or course - and I find that using a work surface instead of a bowl works better for me. At first it may be difficult to figure out what the dough should feel like, so use your watch - this should take 7 to 8 minutes. At this time it's also important to observe the dough to make sure you're not putting too much (or too little) flour in it - it's quite normal that you need more or less than in the recipe. Dough is good to go when you can spread little out between your hands and it streches to a very thin skin without breaking (also called "window test"). The dough should be a little sticky at all times, as well as smooth and elastic.
- Leave the dough to rise. Put in into an oiled bowl and cover with a cloth - if you put it into a warm place it will rise more quickly, but you can put it into the fridge too (only it will take days then). This can actually be quite useful too - you can put your dough into the fridge, then go out and take it only out when you're ready to bake it. The dough has risen enough when it's doubled in size.
- Knocking the dough out again. This is done so that the bubbles that have formed are broken and can be distributed evenly. At this point you want to shape your dough - loafs or rolls, whatever you want.
- Second rising. Again, leave for about half an hour in a warm place - this is also one of those things you need to practice with. Remember that bread doesn't rise in the oven anymore like cakes that use baking powder - so you need to let them rise enough to get nice and puffy bread.
- Bake in 225 C for 10 - 15 minutes as a guideline but as always nothing beats experience. Generally bread is cooked when you tap the bottom of it with your finger and it sounds hollow - this can be difficult to judge in the beginning though, so use the recipe's guidelines and learn to judge what a good bread sounds like.
- Cooling. Warm bread is delicious, but hot bread is disgusting - it's not set yet properly. So put it on a cooling rack for 10-20 minutes and be patient!
Nutrition Facts : Calories 139.9, Fat 2.9, SaturatedFat 0.8, Cholesterol 3, Sodium 116.7, Carbohydrate 24.7, Fiber 1.8, Sugar 2, Protein 4
CARROT BREAD
A yummy, moist bread. If you substitute applesauce for oil in baking, don't do it on this one. I tried it, and it wasn't nearly as good.
Provided by Jo Ann L
Categories Quick Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Beat eggs.
- Add sugar and oil and beat thoroughly.
- Combine dry ingredients and add to egg mixture; beat well.
- Stir in carrots, nuts and raisins.
- Pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans.
- Bake at 350° for about 1 hour (about 40 minutes for the smaller pans).
- Cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.
CARROT PINEAPPLE YEAST BREAD (BREAD MACHINE)
Make and share this Carrot Pineapple Yeast Bread (Bread Machine) recipe from Food.com.
Provided by Outta Here
Categories Yeast Breads
Time 4h15m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Put ingredients in breadmaker in order recommended by manufacturer.
- Set on medium crust setting, or white bread setting.
- When done, remove from pan and cool on wire rack 30 minutes.
- Slice and serve with butter and jam.
Nutrition Facts : Calories 244.2, Fat 1.3, SaturatedFat 0.2, Sodium 205.5, Carbohydrate 51.1, Fiber 4.5, Sugar 7.8, Protein 7.6
CARROT BREAD (YEAST) FROM MARTHA STEWART
A no-knead (isn't that great?!) bread from chef Jim Lahey. I saw this made on Martha's show and it was so beautiful! Very crusty but the inside is a soft, beautiful orange from the carrot juice. Just imagine a slice of bright orange bread studded with nuts and fruit, topped with some melty butter... What a great bread for fall. Prep time is so long because it needs to rise for up to 18 hours on the first rise - gotta plan ahead!
Provided by Yogi8
Categories Yeast Breads
Time 20h40m
Yield 1 10" round loaf
Number Of Ingredients 7
Steps:
- 1.In a medium bowl, stir together flour, salt, and yeast; add carrot juice. Using a wooden spoon or your hands, mix until a wet, sticky dough is formed, about 30 seconds. If it's not really sticky to the touch, add another tablespoon or two of water. Add currants and walnuts and mix until incorporated. Cover bowl and let stand until surface is dotted with bubbles and dough is more than doubled in size, 12 to 18 hours.
- 2.Generously dust work surface with flour. Using a bowl scraper or rubber spatula, scrape dough out of bowl in one piece. Using floured hands or a bowl scraper, lift edges of dough in toward center. Tuck in edges of dough to make a round.
- 3.Place a clean kitchen towel on work surface. Generously dust towel with flour and sprinkle with cumin seeds. Gently place dough on towel, seam side-down. If dough is tacky, dust top lightly with flour. Fold the ends of the towel loosely over dough to cover and place in a warm, draft-free spot to rise for 1 to 2 hours. Dough is ready when it is almost doubled in size and holds an impression when gently poked with a finger. If it springs back, let rise 15 minutes more.
- 4.Meanwhile, one half hour before the end of the second rise, preheat oven to 450 degrees with a rack set in bottom third of oven. Place a covered 4 1/2-to-5 1/2-quart cast-iron, high-quality all-ceramic, or enameled cast-iron (with plastic handle removed and screw hole plugged with aluminum foil) in the center of rack.
- 5.Using pot holders, very carefully remove preheated pot from oven and uncover. Unfold towel and quickly but gently invert dough into pot, seam side-up. Cover pot, return to oven, and bake for 25 minutes.
- 6.Uncover and continue baking until bread is a deep chestnut color, 15 to 20 minutes more. Using a heatproof spatula or pot holders, carefully lift bread out of pot and place it on a rack; let cool completely.
Nutrition Facts : Calories 2411.6, Fat 63.1, SaturatedFat 6.2, Sodium 3038, Carbohydrate 414.1, Fiber 27, Sugar 89.9, Protein 61.3
More about "carrot yeast bread food"
HOMEMADE CARROT BREAD - SPEND WITH …
From spendwithpennies.com
5/5 (195)Total Time 1 hr 15 minsCategory Bread, Breakfast, Dessert, SnackCalories 242 per serving
CARROT AND CHIVE BREAD - ACCIDENTAL HAPPY BAKER
From accidentalhappybaker.com
CARROT RAISIN BREAD - RED STAR® YEAST
From redstaryeast.com
THE BEST EASY CARROT BREAD • LOVE FROM THE OVEN
From lovefromtheoven.com
ROASTED CARROT CINNAMON RAISIN YEAST BREAD
From sweetrecipeas.com
FINNISH CARROT BREAD ROLLS - FOOD AND JOURNEYS®
From foodandjourneys.net
CARROT CAKE LOAF (QUICK BREAD) - SALLY'S BAKING …
From sallysbakingaddiction.com
UPCOUNTRY CARROT BREAD - MOIST YEAST …
From breadexperience.com
CARROT BREAD - DINNER, THEN DESSERT
From dinnerthendessert.com
CARROT YEAST BREAD - SIMPLY TRINI COOKING
From simplytrinicooking.com
BREAD MACHINE CARROT RAISIN BREAD - RED STAR® YEAST
From redstaryeast.com
WHOLE WHEAT CARROT BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
MOST DELICIOUS ORANGE CARROT YEAST BREAD - SIMPLY TRINI COOKING
From simplytrinicooking.org
BREAD MACHINE WHOLE WHEAT CARROT BREAD - RED STAR® YEAST
From redstaryeast.com
HEALTHY CARROT SANDWICH BREAD (YEAST BREAD) RECIPE
From allpurposeveggies.com
SAVORY CARROT BREAD - SOUTHERN CAST IRON
From southerncastiron.com
CARROT CAKE LOAF WITH CREAM CHEESE GLAZE | JULIE BLANNER
From julieblanner.com
BIOCONVERSION OF CARROT POMACE TO VALUE-ADDED PRODUCTS:
From mdpi.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love