Southwestern carrot bread (for bread machine)

1 Servings

Ingredients

Quantity Ingredient
small LOAF; (1#):
1¼ teaspoon Dry yeast
2 cups Bread flour
¼ cup Yellow cornmeal
½ cup Grated carrots
1 teaspoon Ground cumin
⅛ teaspoon Ground cayenne
½ teaspoon Salt
¾ cup Water
½ cup Currants; raisins or prunes
large LOAF; (1-1/2#):
2 teaspoons Dry yeast
3 cups Bread flour
⅓ cup Yellow cornmeal
¾ cup Grated carrots
1½ teaspoon Ground cumin
¼ teaspoon Ground cayenne
¾ teaspoon Salt
1 cup Water
¾ cup Currants; raisins or prunes

Directions

(This is a little sweet & a little hot. It works well for sandwiches or with a meal.)

I added 3 teaspoons of vital wheat gluten and, when dough seems dry, one chopped apple with skin. (When humidity changes, so does the flour's need for more or less moisture. I find the "same" recipe requires varying moisture on different days.)

Add ingredients according to the order suggested by bread machine. Use basic bread cycle. Adjust moisture or flour or corn meal as needed.

Add fruit at the beeper or at the end of the first kneading in machines without a beeper to signal addition of fruit or nuts.

>From The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever by Madge Rosenberg. Enjoy! [I have both a Kitchen Aid (K5A) mixer and a older model Dak II bread machine. I don't use the K5A for months but the bread machine works great, minimal muss & fuss.] Posted to fatfree digest V98 #017 by bahilton@... (Bonnie A. Hilton) on Jan 17, 1998

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