CRACKED WHEAT CARROT BREAD1/2 cup boiling water
1/4 cup cracked wheat
2 medium carrots
2 3/4 cups flour
3 tablespoons butter or margarine
3 tablespoons firmly packed brown sugar
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 pkg. Fleischmann’s Active Dry Yeast
1/4 cup warm water (105-115 degrees F)
1/3 cup milk
Pour boiling water over cracked wheat and allow to soak 15 minutes. Drain off excess water.
With shredder blade in processing container shred carrots. Measure 1 1/4 cups carrots; set aside. (Save any remaining shredded carrot for another use.)
Remove shredder blade and place cutting blade in processor bowl.
Combine flour, cracked wheat, margarine, brown sugar, salt, cinnamon, nutmeg and carrots in processor bowl; process 5 to 10 seconds to combine.
Dissolve yeast in warm water; pour through feed tube. Begin processing, pouring milk through feed tube in a fast stream till ball forms, about 10 to 15 seconds. Continue processing for 60 seconds to knead dough. Carefully remove dough from processor bowl. Shape into a ball and place in a greased bowl, turning to grease top. Cover; let rise in warm place till doubled in bulk, about 1 hour.
Punch dough down; shape into a round ball. Place in a greased 8-inch round baking pan. Cover; let rise in a warm place till doubled in bulk, about 1 hour 10 minutes.
Bake at 375 degrees F for 25 minutes, or till done. Remove from pan and cool on wire rack.
Source: Recipe booklet:
Homemakers Schools Cookbook, 1983