Karat Bread Recipe




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Karat Bread Recipe


 



This section contains bread recipes, both for breadmakers and old fashioned loaf baking. You can also find recipes for rolls, muffins, bagels, cornbread and more. In fact, there are enough bread recipes to start your own bakery!


Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



These bread recipes are part of our collection of over 60,000 recipes.

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Karat Bread

 

Ingredients

1 jim vorheis
3 eggs
1 cup vegetable oil
2 cup grated carrots
2 cup sugar (or 1 1/2 cups plus 1/2 cup b, rown sugar)
3 cup flour
1/4 tsp baking powder
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1 cup chopped pecans
8 oz crushed pineapple, drained



 

Preparation

In a large mixing bowl beat eggs until foamy. Add
oil, carrots and sugar. Beat well. Sift together
flour, baking soda, salt, baking powder and cinnamon.
Add to egg mixture and blend well. Stir in nuts and
pineapple. Grease and flour 2 loaf pans. Divide batter
between the pans. Bake in a preheated 350 degree oven
for 1 hour, or until done. Cool and remove from pans.

Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis

 

 

Servings: 6