Carrot Onion Dill Bread

When Myrna saw this recipe on my blog work list, she didn’t think it sounded very good – I don’t think she was visualizing yeast bread.  We liked this tasty, pretty, savory bread – for sandwiches or as toast.  My husband thinks I need to add this to my yeast bread rotation – we never, ever buy bread.  When bread is this easy and fast – why would you? 

I made mine in the food processor, although this was in the cookbook as a bread machine recipe.  I can’t justify giving kitchen space anymore to a machine that isn’t very versatile, so I am giving you directions for your large mixer or food processor, or make it in your bread machine following the manufacturer’s directions.                    

Carrot Onion Dill Bread

   3¼   Cups  Bread Flour – about 15 ounces

  2        Tablespoons  Dry Milk

  2        Teaspoons  Sugar

  1 ¼    Teaspoons  Salt

  2        Tablespoons  Butter

     ½    Cup  Carrots -- shredded 2 oz (or chunks for food processor method)

     ¼    Teaspoon  Dried Dill Weed

  1 ½    Tablespoons  Dried Minced Onion

  2        Teaspoons  Instant or bread machine Yeast

  1 1/4 Cups  Water -- 120°-125°   (I didn’t need all of it)

The amount of water you need may vary depending on how wet your carrots are.

Large Stand Mixer:  Combine all ingredients except water in mixer bowl.  With paddle attachment, combine.  Adding 120-125° water slowly, combine until dough comes together and cleans the sides of the bowl.  Beat at low speed 1-2 minutes.  Change to dough hook, knead 6 minutes.

Food Processor Method:  Chop carrots finely with steel blade; add remaining ingredients except water.  Turn on processor, add water slowly through feed tube until dough starts to clean the sides and form a ball.  Process another 60 seconds.  Food Processor Bread Hints

For either method:  Cover the work bowl, let dough rest in a warm place 10 minutes.

Turn out on floured surface; shape into loaf.  Place in greased 8 1/2   x 4 1/2" loaf pan.

Let rise until doubled, or until 1" over rim of pan. (Cover rising loaf with wax paper or saran wrap that has been sprayed with cooking spray or oiled.)  Remove cover.

Bake in preheated 350° oven for 30-35 minutes until golden.  (Check loaf temperature with a fast-reading thermometer - should be 190°-200°.)  Turn out of pan and let cool on rack.

Yields: 1 loaf or 16 slices

For a bread machine: follow manufacturer's directions for loading machine.  Set at regular, rapid or delayed time bake cycle and start machine.

  "Pillsbury" The Best of Classic Cookbooks"