Ingredients
3 c. all-purpose flour
1 pkg. active dry yeast
2 tsp. salt
1 1/4 c. warm water (110~ to 115~)
1/4 c. light molasses
1 c. wheat germ
1 c. carrots, finely shredded
1/4 c. parsley, snipped
1 egg
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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In a large mixing bowl combine 2 cups of flour, yeast and salt. Add water, molasses, oil and egg. Beat at low speed on electric mixer for 1/2 minute. Scrape sides of bowl constantly. Beat for 3 minutes at high speed. By hand stir in the remaining flour, wheat germ, carrot and parsley. Turn batter into a greased 2-quart casserole dish. Cover; let rise in a warm place until the bread has nearly doubled in size (45 to 60 minutes). Bake at 350° for 50 to 60 minutes. Cover loosely with foil after the first 20 minutes of baking. Remove from casserole dish as soon as done. Brush top crust with melted butter or margarine if desired. Cool. Makes 1 loaf.