carrot pecan wheat bread

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 32
  • 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

View full nutritional breakdown of carrot pecan wheat bread calories by ingredient


Introduction

adapted from Fleischmann's yeast package 1980's. I made changes to be healthier and fit my diet plans adapted from Fleischmann's yeast package 1980's. I made changes to be healthier and fit my diet plans
Number of Servings: 32

Ingredients

    2/3 cup Almond Breeze Unsweetened Almond Milk
    2 tsp Salt
    3 tbsp Butter, salted
    2 packages dry yeast
    1 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


Tips

If you are not diabetic you can add 2 T. sugar to the milk.
If you are not lactose intolerant you can use milk, but must adjust the calories for both.


Directions

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.