Orange & Carrot Loaf Bread
- Number of Servings: 18
Ingredients
Milk, nonfat, 1 cup (remove)Salt, 1 tsp (remove)*Whole Wheat Flour, 3 cup (remove)Olive Oil, 2 tbsp (remove)Egg, fresh, 1 medium (remove)*Splenda No Calorie Sweetener, 4 tsp (remove)Carrots, raw, 1 cup, grated (remove)Orange Peel, 60 grams (remove)*Active Yeast 1 packet (Fleishman's), 1 serving (remove)*Margarine, soft, 9 tsp (remove)
Preheat oven 375º F
In a large bowl, dissolve the yeast and 4 sprinkles of splenda.Let it sit for 10 minutes.
In a pan, boil milk for 1 minute, Remove from stove. Add the remaining sugar, salt and margarine. Let it cool.
Add to the yeast mixture. Add the flour, mix until you have a sticky mixture and all ingredients are incorporated.
Flour a flat and clean surface. Adding flour as needed, work the dough for about 10 min or until fully mixed and is no longer sticky.
Put the oil in a bowl.Put the dough and roll it so that the oil traps the moisture. Cover the bowl with waxed paper and let the dough raise for 1 hour in a moist and hot place.
Flatten the dough and put into a non stick loaf pan 23x13 cm (9x5 inch). Let the dough raise again until the pan is 2/3 full. Spread the egg on tp. Bake for 30-40 min or until a woodpick comes out clean. Let the bread sit for 10 min before removing from pan.
Serving Size: Makes 1 loaf (9x5 inch) can be divided into 9 1-inch servings
Number of Servings: 18
Recipe submitted by SparkPeople user SKINNYMISHA.
In a large bowl, dissolve the yeast and 4 sprinkles of splenda.Let it sit for 10 minutes.
In a pan, boil milk for 1 minute, Remove from stove. Add the remaining sugar, salt and margarine. Let it cool.
Add to the yeast mixture. Add the flour, mix until you have a sticky mixture and all ingredients are incorporated.
Flour a flat and clean surface. Adding flour as needed, work the dough for about 10 min or until fully mixed and is no longer sticky.
Put the oil in a bowl.Put the dough and roll it so that the oil traps the moisture. Cover the bowl with waxed paper and let the dough raise for 1 hour in a moist and hot place.
Flatten the dough and put into a non stick loaf pan 23x13 cm (9x5 inch). Let the dough raise again until the pan is 2/3 full. Spread the egg on tp. Bake for 30-40 min or until a woodpick comes out clean. Let the bread sit for 10 min before removing from pan.
Serving Size: Makes 1 loaf (9x5 inch) can be divided into 9 1-inch servings
Number of Servings: 18
Recipe submitted by SparkPeople user SKINNYMISHA.
Nutritional Info Amount Per Serving
- Calories: 110.6
- Total Fat: 4.0 g
- Cholesterol: 9.2 mg
- Sodium: 295.6 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 2.9 g
- Protein: 3.5 g
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