Home-made Carrot Bread Recipe

Health Breakfast Recipe

small carrot - 1, grated

plain whole meal flour - 1/2 cup

dried yeast sachet - 7g

self-raising flour - 1 cup

sugar - 2 tsp

zucchini - 1, small, grated

curry powder - 1/2 tsp

low-fat soya milk - 2/3 cup, warmed

parmesan cheese - 1/4 cup, grated

Preheat oven to 180˚C, brush oil on the loaf tin.

Mix the sugar and yeast in a bowl, gradually add milk and blend until smooth.

Cover the blended mixture with plastic wrap in warm place for 10 minutes until foamy.

Mix all flours and curry powder in a large bowl.

Make a well in the center, add cheese, zucchini, and carrot, and the yeast mixture. Mix into soft dough.

Knead the dough until it smooth, shape into ball and put in a lightly oil bowl.

Cover the dough with plastic wrap and leave in warm place for 10 minutes.

Punch the air out of dough, knead the dough again lightly until smooth.

Place the dough in loaf tin, covered with plastic wrap in warm place for 10 minutes.

Bake the dough for 30-35 minutes until it brown and cooked.