Total Calories: 85
In large bowl, combine 2 cups flour, carrots, salt and yeast blend well. In small saucepan, heat apricot nectar, yogurt, honey and 1/4 cup margarine until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture. Blend at low speed until moistened beat 3 minutes at medium speed. By hand, stir in an additional 2 to 2 1/2 cups flour to form a stiff dough.
On floured surface, knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 1 hour.
Grease and flour two 9 x 5- or 8 x 4-inch loaf pans. Punch down dough several times to remove all air bubbles. Divide dough in half. Work dough with hands to remove large air bubbles. Divide each half into thirds. Shape each third into a small loaf. Spread sides of loaves with softened margarine. Place 3 loaves crosswise in each greased and floured pan. Cover let rise in warm place until light and doubled in size, about 45 minutes.
Heat oven to 375°F. Uncover dough. Bake 30 to 35 minutes or until loaves are deep golden brown and sound hollow when lightly tapped. Immediately remove from pans cool on wire racks. Brush warm loaves with softened margarine. In small bowl, combine spread ingredients blend well. Serve with bread.
HIGH ALTITUDE - Above 3,500 feet: No change.
Nutrition Per Serving (1 slice): Calories 120 Protein 3g Carbohydrate 18g Fat 4g Sodium 90mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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