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Whole Wheat Carrot Bread
Bread Machine Method Have all ingredients at room temperature. Place ingredients in pan in the order listed. Select basic cycle and medium/normal crust. Do not use the delay timer. Mixer Methods Combine yeast, 1 cup flour, and other dry ingredients, except whole wheat flour. Combine oil and cottage cheese; heat to 120 to 130 degrees F. Hand-Held Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 1 minute on medium speed. Add honey and carrots; beat 3 minutes. By hand, stir in whole wheat flour and enough remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Stand Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add honey and carrots; beat 2 to 3 minutes. Using dough hook(s), gradually add whole wheat flour and enough remaining bread flour to make a firm dough. Use additional flour if necessary. Knead 5 to 7 minutes until smooth and elastic. Food Processor Method Have all ingredients at room temperature. Place dry ingredients in processing bowl with steel blade. Process to blend briefly. While motor is running, add cottage cheese, oil, honey, and carrots. Continue processing until dough forms a ball and cleans sides of bowl. Use additional bread flour if necessary. Rising, Shaping, and Baking Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 12- x 8-inch rectangle. Cut into two 3-inch wide strips. Twist the two strips together. Pinch ends to seal and tuck tips under. Place in greased 9- x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375 degrees F oven 30 to 40 minutes. Remove from pan; cool. |
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