|by Christine Ingram|
This is the ultimate bread-making book for every home baker, with or without a bread machine.
1 - 10 of 393 for carrot bread
Preheat oven to ... Beat well. Add carrots, nuts and ... full and bake 45-50 minutes at 350°F degrees. Remove labels and wash and dry cans before using.
First wash and ... ten ounces of carrots, also shred ... evenly mixed. Fill bread pans evenly and ... slices. Each loaf yeilds approx. 16 x 2 oz. servings
1. Preheat oven ... Peel and grate carrots (you should have ... to 55 minutes. Bread is done when ... freeze bread, cool for 3 hours, then wrap securely.
Preheat oven to ... salt, oil and carrots. Beat at ... combine ingredients. Beat at low speed to mix, then at high speed to blend smoothly. Yield: 1 1/2 cups.
Put into machine in order listed and bake on quick bread cycle. It may seem like this isn't enough liquid; but it really is. Enjoy!
Lemon slices and ... heat. Add crumbs, carrot, egg, water, ... easily with fork. Remove to serving platter. Garnish with lemon and parsley. Makes 4 servings.
Mix oil, sugar, ... well. Add pineapple and carrots, stirring to mix. Add dry ingredients; stir and add nuts. Bake 1 hour at 325-350 degrees. Yield 2 loaves.
Sift together first ... moistened. Stir in carrots and walnuts. Pour ... pan for 10 minutes. Remove; cool thoroughly on rack. Sprinkle with powdered sugar.
Stir together dry ... stir well. Add carrots (finely grated) and ... pan for 45 minutes or muffin tins for 35 minutes. Makes 1 loaf or 12 large muffins.
Mix sugar and ... bowl. Combine. Add carrots. Add eggs ... 350 degrees for 45 minutes in loaf pan. Note: Recipe is easily doubled and bread freezes well.
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