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Whole Wheat Carrot Bread

The dough seems dry when mixing begins, but as the process continues, cottage cheese and carrots release moisture and a soft dough forms. The bread has a tender-texture with orange flecks throughout-quite interesting, very tasty.

This recipe makes 1 loaf
Vegetable Oil2 TBSP3 TBSP
Honey4 tsp2 TBSP
Cottage cheese2/3 cup1 cup
Bread Flour2 cups3 cups
Whole Wheat Flour2/3 cup1 cup
Grated carrots1 cups1+1/2 cups
Salt1 tsp1+1/2 tsp
Dill weed2 tsp1 TBSP
Dry mustard3/4 tsp1 tsp
Active Dry Yeast2+1/4 tsp1 TBSP
Bread Machine Method 

Place room temperature ingredients in pan in the order listed. Select Basic cycle and Medium crust. Do not use the delay timer. Mixture is very dry as kneading begins. Check dough consistency after 10 minutes of kneading, adding 1 teaspoon to 1 tablespoon water if necessary. See our Bread Machine section for more helpful tips and information. 



You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe.


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