Fruit sweet and sugar free - golden carrot bread

2 loaves

Ingredients

Quantity Ingredient
3 mediums Carrots
2 cups Water
1½ teaspoon Dry baker's yeast
2 teaspoons Fruit Sweetener
⅓ cup Lukewarm water
½ cup Butter
⅓ cup Fruit sweetener
⅔ teaspoon Salt
5 cups Unbleached white flour

Directions

Pell and slice the carrots, cook them with the 2 cups of water in a small covered pot until soft. Drain carrots, reserving ¾ cup of the cooking water. Puree the carrots and the reserved cooking water in a blender or food processor. Stir the yeast and 2 teaspoons of sweetener into the ⅓ cup lukewarm water. Set aside until the yeast is bubbly, about 5 minutes.

To prepare the dough by machine: ******************************** Melt the butter or margarine and combine it with the remaining ⅓ cup of sweetener, the pureed carrots, and the salt in the bowl of an electric mixer. When the mixture is lukewarm, use the dough hook to stir in the activated yeast and 5 cups of the flour to form a medium soft dough. Once the flour is incorporated, increase the mixer speed to medium and knead the dough for 5-7 minutes, adding only enough additional flour to form a dough that comes off both the sides and bottom of the bowl.

To prepare the dough by hand: ***************************** Melt the butter and combine it with the remaining ⅓ cup sweetener, the pureed carrots and the salt in a medium bowl. When the mixture is lukewarm, stir in the activiated yeast and 5 cups of flour to form a medium soft dough. Sprinkle a little flour on your work surface. Turn out the dough onto your table and knead it, adding additional flour only if necessary to keep the dough from sticking. Knead the dough for 10 to 15 minutes, until it becomes smooth and quite elastic.

Raising the dough and forming Loaves or Rolls: ********************************************** Place the well kneaded dough in a lightly oiled bowl. Cover the bowl with plastic and let the dough rise in a warm, draft free place until doubled. Remove the plastic from the bowl and, using your fist, gently deflate the dough by punching it down. Knead the dough in the bowl 8 to 10 times. Cover the bowl with plastic wrap and again let the dough rise until doubled. Punch the dough down and turn it out onto a very lightly floured surface. Form the dough into two loaves or 20 rolls, or a combination of both. Place the loaves into standard size bread pans, and rolls onto baking paper lined baking sheets. Place the rolls three inches apart to allow room for them to spread as they rise.

Lightly cover the bread and/or rolls with an oiled piece of plastic, and let the dough rise until doubled in size. Preheat oven to 350 degrees. For loaves, use a serrated knife to make a diagonal slash across the tops of the loaves. Place them on the middle shelf in the preheated oven, and bake for 45 to 50 minutes. The tops will be golden brown and the bread will slide easily out of the baking pans when the loaves are done. Give the bottom of the loaf a tap, it should sound hollow. Let the loaves cool out of their pans on a wire rack. For rolls bake them for 25 minutes until they are golden brown.

Remove the rolls from the baking pan and cool them on a wire rack.

Submitted By JANE KNOX On 09-30-94

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