3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1/4 cup firmly packed light brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 cup water
1/3 cup milk
2 tablespoons butter or margarine
1 egg, at room temperature
3/4 cup grated carrots
1/2 cup chopped dates or pitted dates, snipped
1 cup whole wheat flour
2 celery stems with leaves
Servings: 12
1. In large bowl, combine 1 1/2 cups all-purpose flour, sugar, salt, cinnamon, allspice and undissolved yeast.
2. Heat water, milk and butter to 120º to 130ºF. Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots, dates, whole wheat flour and enough additional all-purpose flour to make soft dough.
3. Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes. Cover; let rest 20 minutes (10 minutes for Rapid Rise Yeast).
4. Divide dough in half. Roll each half to 12 × 12 × 10-inch triangle. Roll up from one 12-inch side into loaf, tapering one end to make carrot shape. Pinch seams and ends to seal. Place seam side down on greased baking sheet. With sharp knife, make 4 diagonal slashes on top of each loaf. Cover; let rise until doubled in size, about 30 minutes.
5. Bake at 375ºF for 30 minutes or until done. Remove from sheet and cool on wire racks.
Yield: 1 loaf
Baking Time: 30 minutes
Notes: To serve, place celery stem at wide end of each loaf to make top of carrot.
1/4 cup firmly packed light brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 cup water
1/3 cup milk
2 tablespoons butter or margarine
1 egg, at room temperature
3/4 cup grated carrots
1/2 cup chopped dates or pitted dates, snipped
1 cup whole wheat flour
2 celery stems with leaves
Servings: 12
1. In large bowl, combine 1 1/2 cups all-purpose flour, sugar, salt, cinnamon, allspice and undissolved yeast.
2. Heat water, milk and butter to 120º to 130ºF. Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots, dates, whole wheat flour and enough additional all-purpose flour to make soft dough.
3. Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes. Cover; let rest 20 minutes (10 minutes for Rapid Rise Yeast).
4. Divide dough in half. Roll each half to 12 × 12 × 10-inch triangle. Roll up from one 12-inch side into loaf, tapering one end to make carrot shape. Pinch seams and ends to seal. Place seam side down on greased baking sheet. With sharp knife, make 4 diagonal slashes on top of each loaf. Cover; let rise until doubled in size, about 30 minutes.
5. Bake at 375ºF for 30 minutes or until done. Remove from sheet and cool on wire racks.
Yield: 1 loaf
Baking Time: 30 minutes
Notes: To serve, place celery stem at wide end of each loaf to make top of carrot.
Last edited by a moderator:
