Picnic

Orange and Carrot Loaf Bread is for Breakfast, Dessert.

Orange and Carrot Loaf Bread takes several minutes to prepare.

Orange and Carrot Loaf Bread takes several minutes to cook.

Orange and Carrot Loaf Bread makes 18 servings.

The ingredients for Orange and Carrot Loaf Bread are:

Milk, nonfat, 1 cup (remove)
Salt, 1 tsp (remove)
*Whole Wheat Flour, 3 cup (remove)
Olive Oil, 2 tbsp (remove)
Egg, fresh, 1 medium (remove)
*Splenda No Calorie Sweetener, 4 tsp (remove)
Carrots, raw, 1 cup, grated (remove)
Orange Peel, 60 grams (remove)
*Active Yeast 1 packet (Fleishman's), 1 serving (remove)
*Margarine, soft, 9 tsp (remove)

Here is how you make Orange and Carrot Loaf Bread:

Preheat oven 375? FIn a large bowl, dissolve the yeast and 4 sprinkles of splenda.Let it sit for 10 minutes.In a pan, boil milk for 1 minute, Remove from stove. Add the remaining sugar, salt and margarine. Let it cool.Add to the yeast mixture. Add the flour, mix until you have a sticky mixture and all ingredients are incorporated.Flour a flat and clean surface. Adding flour as needed, work the dough for about 10 min or until fully mixed and is no longer sticky.Put the oil in a bowl.Put the dough and roll it so that the oil traps the moisture. Cover the bowl with waxed paper and let the dough raise for 1 hour in a moist and hot place.Flatten the dough and put into a non stick loaf pan 23x13 cm (9x5 inch). Let the dough raise again until the pan is 2/3 full. Spread the egg on tp. Bake for 30-40 min or until a woodpick comes out clean. Let the bread sit for 10 min before removing from pan.Serving Size: Makes 1 loaf (9x5 inch) can be divided into 9 1-inch servingsNumber of Servings: 18Recipe submitted by SparkPeople user SKINNYMISHA.

The nutritional information for Orange and Carrot Loaf Bread is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 110.6

• Total Fat: 4.0 g
• Cholesterol: 9.2 mg
• Sodium: 295.6 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 2.9 g
• Protein: 3.5 g