Carrot Bread


  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.