by kirra » Thu Nov 12, 2009 12:59 am
American Indian Carrot Bread
Ingredients:
1 pound carrots, peeled and grated
1 1/4 cups milk
1 1/4 cups unbleached flour
1 1/4 cups cornmeal
1 1/2 teaspoons baking powder
2 pcs eggs, beaten
2 tablespoons melted butter or lard
1/2 cup honey
1/2 cup dried blueberries, huckleberries or cranberries
Preparation:
Heat oven to 375 degrees F.
Place carrots in a saucepan; add milk, and bring to a boil. Reduce heat and
simmer for 5 minutes, stirring occasionally. Remove from heat and cool.
In mixing bowl, combine flour, cornmeal, baking powder, eggs, butter and
honey. Stir in dried berries, carrots, and liquid. Butter a large loaf pan.
Pour batter into pan and bake for 60 to 70 minutes, until a wooden pick inserted in the center of bread comes out clean.
[b][size=150]American Indian Carrot Bread[/size]
Ingredients:[/b]
1 pound carrots, peeled and grated
1 1/4 cups milk
1 1/4 cups unbleached flour
1 1/4 cups cornmeal
1 1/2 teaspoons baking powder
2 pcs eggs, beaten
2 tablespoons melted butter or lard
1/2 cup honey
1/2 cup dried blueberries, huckleberries or cranberries
[b]
Preparation:[/b]
Heat oven to 375 degrees F.
Place carrots in a saucepan; add milk, and bring to a boil. Reduce heat and
simmer for 5 minutes, stirring occasionally. Remove from heat and cool.
In mixing bowl, combine flour, cornmeal, baking powder, eggs, butter and
honey. Stir in dried berries, carrots, and liquid. Butter a large loaf pan.
Pour batter into pan and bake for 60 to 70 minutes, until a wooden pick inserted in the center of bread comes out clean.