Carrot Bread

Preparation info
    • Difficulty


Appears in
The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

A rich bread, slightly sweet, suitable for Sunday brunch.


  • packages active dry yeast or ¾ ounce fresh yeast
  • ¼ cup


Dissolve the yeast in the lukewarm water and set aside.

In a large bowl, combine cups of the Hour, salt and sugar. In a separate bowl, combine the beaten eggs, shredded carrots, cooking oil, and chopped nuts. Mix well and add the yeast mixture, then knead into a round ball, using the remaini