RECIPECARROT BREAD
Instructions:
Carrot Bread
Carrot Bread
1 pound carrots, peeled and grated
1 1/4 cups milk
1 1/4 cups unbleached flour
1 1/4 cups cornmeal
1 1/2 teaspoons baking powder
2 eggs, beaten
2 tablespoons melted butter or lard
1/2 cup honey
1/2 cup dried blueberries or raisins
1 1/4 cups milk
1 1/4 cups unbleached flour
1 1/4 cups cornmeal
1 1/2 teaspoons baking powder
2 eggs, beaten
2 tablespoons melted butter or lard
1/2 cup honey
1/2 cup dried blueberries or raisins
Preheat oven to 375 degrees F.
Place
carrots in a saucepan; add milk, and bring to a boil. Reduce heat and
simmer for 5 minutes, stirring occasionally. Remove from heat and cool.
In
mixing bowl, combine flour, cornmeal, baking powder, eggs, butter and
honey. Stir in dried blueberries or raisins, carrots, and liquid. Butter
a large loaf pan. Pour batter into pan and bake for 60 to 70 minutes,
until a wooden pick inserted in the center of bread comes out clean.
