I'm not really a fan of baking yeast rising breads when it's colder in my house, so I wanted to try this 1969 cookbook recipe for a sandwich bread.
Homemade Bread, By the Food Editors of Farm Journal © 1969.
The recipe caught my eye, because it uses carrots in the recipe. My first choice in "shortening" in this recipe would be real lard, but I do not have access to any. I used organic, non-hydrogenated shortening. If I keep coming up with reasons for lard, Hubby may reconsider raising our own pigs too.
Also if I should run out of bread during winter, and can't get to town for supplies, this might be a good back up recipe.
Start this recipe early in the morning, and get chores done while the first part cools.
Carrot Sandwich Bread
(adapted from Homemade Bread with organic ingredients)
1 c. finely grated raw carrots
1 c. brown sugar
1 tsp. baking soda
1 Tbsp. melted lard or organic vegetable shortening
1 c. boiling water
2 eggs
2 1/2 tsp. baking powder, aluminum free
1 tsp. salt
1 1/2 c. sifted all-purpose organic flour
1 c. whole wheat flour, organic
1 c. chopped walnuts (we still had some locally grown ones)
Combine carrots, sugar, baking soda and lard in a large bowl. Pour on boiling water and stir just to mix. Set aside until cool.
Beat eggs with a fork and add to cooled carrot mixture. Sift in the baking powder, salt and flour. Stir in whole wheat flour. Fold in walnuts.
Pour into a greased loaf pan (8 1/2 x 4 1/2 x 2 1/2 inches). Let stand 5 minutes.
Bake at 350°F for 1 hour. Remove from pan and cool on wire rack. Bread slices better if allowed to stand, wrapped in aluminum foil or plastic wrap, in a cold place overnight.
The results?
This smelled so good when it was baking.
I waited until the next day, as the recipe suggested, and sliced it.
Hubby tried toasting some in the toaster last night. That did not work out so well.
I am not sure if this would taste good with peanut butter and jelly, but it would probably taste good with tuna/lettuce, ham, or turkey, or other meat sandwich. Now that I mention it, I may grill a tuna sandwich with it today. Mmmm.
This morning, I may try it with egg and cheese. I don't have any bacon or sausage. That might make a delicious breakfast sandwich.
Yesterday I pulled out the drawer that goes under my stove. I found about 12-15 cat toys and other stuff. Once I got that all cleaned up I was in the mood to give the kitchen a spic-n-span cleaning. I'm still doing that today.
I keep hearing of a "warm up" this weekend, but it's bringing along rain. That will hamper outdoor work and getting Christmas lights up. So, if it rains all weekend.....
I've been feeling kind of down lately. I'm not sure if the older kids will make it home for Christmas now. It's not that I can't find things to do (trust me,there is much I can do), it's that I feel they are missing out on the festivities (so as a Mother, I feel bad for them).
Stay warm this weekend, and stay healthy too. Flu season is here now.
Comments
I know it will be sad for you if your two oldest can't make it home for the holidays. It will be different for them, too, but it's all part of this phase of their lives (yours, too!) when we have to be okay with letting them start their own adult lives. Even after they are settled and have their own families, it won't always be possible for them to come home for Christmas. You know you will all have each other in your hearts.
Sam I am, when Hubby toasted the bread it smelled like it was burning up, ha ha!
Buttons, I love trying recipes from old cookbooks. You never know if you'll find a winner recipe.
As for yeast breads in the winter... a little trick I learned is to use a heating pad. When the dough is rising I place a heating pad under the bowl set to low. It keeps the dough nice and warm. Works perfectly every time.
That bread looks good to me.
When you're missing your young'uns around the holiday, try to remember - the future times you'll have with them will be just that much sweeter for their absence now.
God bless.
RB
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