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Lemon Carrot Bread


3/4 c. water
1 1/2 c. grated carrot
3 tbsp. sugar
3 pkgs. dry yeast or 2 1/2 oz. cake yeast
1 1/2 c. milk
1/2 c. brown sugar
2 tbsp. grated lemon zest
1/4 tsp. salt
1/2 c. oil
7 to 9 c. white flour


Simmer the carrots in water for a few minutes. Let cool and when it is lukewarm, proof the yeast in the cooking water with sugar, then combine it with the milk, lemon zest, salt and oil.

Work in the flour until the dough balls up and you can knead it without sticking. Rise the dough in a covered bowl that has been lightly oiled. When doubled, turn the dough out and knead it again for about 10 minutes. Then divide and shape the loaves, put into greased baking pans and bake at 375 degrees for about an hour. This is a very moist bread, so check carefully to see that it is done. If you question it at all, it is advisable to bake the bread for 5 or 10 minutes more. Makes 2 loaves.

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