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

Dissolve yeast in 1/2 cup warm water. Stir in whole wheat flour, 1 3/4 cups warm water, carrots, banana, butter, honey, salt and cinnamon; beat until smooth using an electric mixer. Mix in flour. Knead about 10 minutes or until smooth and elastic on a lightly floured board. Place in a greased bowl and turn to grease all sides. Cover bowl and let rise about 1 hour or until doubled in size. Punch down, divide in half, flatten each half with a rolling pin or your hand to 18 x 19 inches; overlap the two sides and fold into thirds. Roll each half up tightly and place in a greased 9 x 5 x 3 inch pan. Brush tops with melted butter. Let rise about 1 hour or until doubled in size. Bake at 375 degrees 40 to 45 minutes or until loaves have a hollow sound when tapped and crust is brown. Makes two leaves.