SWEET CARROT-APRICOT BREAD

April 21, 2010

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Bread

3/4 cup + 2 Tablespoons Warm water (80°F)
1 cup Finely grated Carrots
1/3 cup Butter softened and cut up
1/4 cup Honey
1 1/2 teaspoons Salt
2 teaspoons Grated orange peel
3/4 teaspoon Ground Nutmeg
4 cups Bread Flour
2 1/2 teaspoons Active dry yeast
1 cup Chopped dried apricots

Measure ingredients into the bread pan according to the manufacturer’s directions for your machine. Use Dough Cycle.

After about 5 minutes of kneading, check the consistency of your dough. If dough is not in a smooth round ball, open lid and with machine ON, add liquid a tablespoon at a time if too dry, or add flour a tablespoon at a time if too wet.

Remove the bread promptly from the pan when the machine beeps or on completing the cycle. Knead bread and place in bread pan. Let rise until dough doubles in size (about 1 hour).

Bake at 370° for 20 to 25 minutes.

Remove bread from pan promptly. Let cool on rack before slicing.

Description:
“Bread Machine”
Yield: “2 pounds”


Per Serving (excluding unknown items): 2588 Calories; 11g Fat (3.7% calories from fat); 75g Protein; 553g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 3230mg Sodium. Exchanges: 27 Grain(Starch); 1/2 Lean Meat; 5 1/2 Fruit; 0 Fat; 4 1/2 Other Carbohydrates.

NOTES: From Carol’s bread machine cookbook

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