Saturday, January 13, 2018

Carrot Bread

Here is a teabread that you'll want to make again and again. Rose's carrot bread was easy to make and delightful to eat.

Vicki was a bit fooled by the name, expecting a yeasty, traditional bread. Opposite of our Banana Feather Loaf this time! Instead, this loaf was an absolute treat, with rum-soaked raisins spiked throughout and pretty, colorful carrots.

Patty was a smart baker and used pre-shredded carrots in her bread, but did give them an extra pulse in the food processor. The embedded raisins give a pleasing visual to the crumb of this spectacular bread - like carrot cake in a loaf pan, she says.

Catherine treated her co-workers to this lovely and carroty loaf and remained composed when said co-workers asked where was the icing. They didn't much care where it was after feasting on a slice, though!

Laura made hers in between heat waves and thought it a delicious result. She treated us to a lovely photo showcasing colorful carrots and deep dark raisins.

Elle started getting back into the baking swing with this (thankfully!) easy and yummy bread. It was especially pleasing to her teenage offspring, who demanded this one be made again soon. Little offspring even devoured it, despite the questionable veggie content.

Last but not lease, Jeniffer decided on one of the variations for this month. Zucchini! It turned out beautifully and what a clever way to use up those summer vegetables.

Switching gears, next month will see us making crumpets! Fasten your seatbelts and happy baking!

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