|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Carrot-Apricot Bread |
|
Serves: 16 Print this Recipe2 cups flour 1 teaspoon salt 1 tablespoon dry yeast 1/4 cup butter or margarine 1/4 cup honey 1/2 cup plain yogurt 3/4 cup apricot juice 1 egg 1 1/4 cups shredded carrots Flour Mix together flour, salt, and dry yeast. Mix together butter, honey, plain yogurt and apricot juice; heat until warm. Add to dry ingredients and mix well. Add egg and shredded carrots. Add flour to make a stiff dough. Knead until elastic and smooth. Let rise until doubled; punch down and mold into small loaves. Let rise until doubled and bake at 375°F for about 30 minutes. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Whole Wheat Raisin Bread Oatmeal Bread Whole Wheat Bread Rye Bread French Onion Bread Carrot-Apricot Bread Cinnamon Rolls English Muffins Wheat Bread Sticks White Bread #1 Whole Wheat Potato Bread Kugelhopf Onion Rolls Parker House Rolls Seven Grain Bread Sweet Roll Dough White Bread #2 |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
