2 pkg. active dry yeast
Warm water
3 c. whole wheat flour
1 c. finely shredded carrots
1 c. mashed banana
1/2 c. butter, softened
1/3 c. honey
1 tbsp. salt
1/2 tsp. ground cinnamon
4-6 c. unbleached all purpose flour
2 tbsp. melted butter

Dissolve yeast in 1/2 cup warm water. Sift in whole wheat flour, 1 3/4 cups warm water, carrots, banana, butter, honey, salt, and cinnamon. Beat until smooth using an electric mixture. Mix in flour. Knead about 10 minutes or until smooth and elastic on a lightly floured board. Placed in greased bowl and turn to grease all sides of dough. Cover bowl and let rise about 1 hour or until doubled in size.

Punch down, divide in three parts. Flatten each 1/3 with a rolling pin or your hands to 18 x 9 inch rectangle. Over lap the two short sides and fold into thirds. Roll each half up tightly and place in a greased 9 x 5 inch bread pan. Brush tops with melted butter.

Let rise about 1 hour or until doubled in size. Bake at 375 degrees for 40-45 minutes or until loaves have a hollow sound when tapped and crust is brown. Makes 3 loaves.