carrot pecan wheat bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
2/3 cup Almond Breeze Unsweetened Almond Milk 2 tsp Salt 3 tbsp Butter, salted 2 packages dry yeast1 cup (8 fl oz) Water, tap 1 large Egg, fresh, whole, raw 2 cup Whole Wheat Flour 4 cup Flour, white 2 cup, grated Carrots, raw 1/4 cup, chopped fine Pecans
warm milk,, salt and butter together. Cool. Dissolve the equivalent of 2 packages of dry yeast in 1 cup of 105 -115 degree water in mixing bowel. Add lukewarm milk mixture,, egg and whole wheat flour and 1 cup of white flour until smooth. add grated carrots and pecans and enough more white flour to make a soft dough.
flour counter an knead 8-10 min. Place in creased bowl, cover let rise 1 hour or till double in bulk.
punch down and divide in to 2 equal parts, place in greased 9x5 bread pans. cover and let rise for another hour or till double in bulk.
Bake 400 degrees 35-40 min or till done.
High altitude = 425 for less time.
Serving Size: 32 slices
Number of Servings: 32
Recipe submitted by SparkPeople user YESWAKKA.
flour counter an knead 8-10 min. Place in creased bowl, cover let rise 1 hour or till double in bulk.
punch down and divide in to 2 equal parts, place in greased 9x5 bread pans. cover and let rise for another hour or till double in bulk.
Bake 400 degrees 35-40 min or till done.
High altitude = 425 for less time.
Serving Size: 32 slices
Number of Servings: 32
Recipe submitted by SparkPeople user YESWAKKA.
Nutritional Info Amount Per Serving
- Calories: 104.4
- Total Fat: 2.3 g
- Cholesterol: 8.7 mg
- Sodium: 164.3 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 1.7 g
- Protein: 3.0 g
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