Difference between revisions of "Carrot Cream Bread"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 25: | Line 25: | ||
* 1 cup [[powdered sugar]] | * 1 cup [[powdered sugar]] | ||
* Mix well until creamy, spread between each slice. Restack loaf. | * Mix well until creamy, spread between each slice. Restack loaf. | ||
| − | == | + | == Procedures == |
* Cut 1 inch slices length ways. Spread each slice with the same mixture. Restack loaf. | * Cut 1 inch slices length ways. Spread each slice with the same mixture. Restack loaf. | ||
Latest revision as of 10:00, 15 July 2012
Description
.
Ingredients
- 1 cup slightly cooked shredded carrots
- 2 tablespoons milk
- 3/4 teaspoon salt
- 2 cups bread flour
- 1/2 cup flaked coconut
- 1/2 cup chopped walnuts
- 1 tablespoon Sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoons yeast
- Put into bread machine in order given.
- Use white bread cycle; medium color.
- When finished remove and cool.
- Cut entire loaf into ½ inch slices.
- Spread each slice with filling mixture.
- filling
- 8 oz. cream cheese
- 1 teaspoon lemon juice
- 1 cup powdered sugar
- Mix well until creamy, spread between each slice. Restack loaf.
Procedures
- Cut 1 inch slices length ways. Spread each slice with the same mixture. Restack loaf.
To serve, cut the loaf into 1-inch slices from the long side of bread.
