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CARROT BREAD

Ingredients:

1 tbsp dry yeast
1/4 cup warm water
2 tbsp sugar
1/4 cup STAR MARGARINE CLASSIC
1/4 cup MAGNOLIA FULL CREAM MILK
2 pc MAGNOLIA BROWN EGGS
1/2 tsp nutmeg
1/2 tsp iodized fine salt
2 cups cooked and pureed carrot
600 g bread flour ( about 4-3/4 cups)

Procedure:

  1. In a large bowl, dissolve yeast in warm water. Stir in sugar and let stand until bubbly. Add margarine, milk, eggs, nutmeg, salt and carrot puree and 3 cups of flour. Mix well until dough forms.
  2. Transfer dough into heavy duty mixer. With the use of a dough hook, mix dough then gradually add the remaining flour and continue kneading until smooth and elastic.
  3. Divide dough into two. Shape each half into a smooth ball or oblong. Dust top of each dough with about 1 tablespoon of flour.
  4. Bake in a preheated oven about 350°F for 30 minutes or until loaves sound hollow when tapped. Let cool on rack.
Makes 2 loaves.
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