3 C Bread Recipes

3 C BREAD

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, combine the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in the carrots, coconut, cherries, raisins and pecans. Pour into four greased 5-3/4x3x2-in. loaf pans., Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cover and store in the refrigerator.

BASIC HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

3 C BREAD

Steps:

• In a large bowl, combine the first six ingredients.
• In a small bowl, combine the eggs, milk and oil.
• Stir into dry ingredients just until moistened.
• Fold in the carrots, coconut, cherries, raisins and pecans.
• Pour into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans.
• Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks. Cover and store in the refrigerator. Yield: 4 mini loaves.

THREE 'C' BREAD

Steps:

• 1. Stir together flour, sugar, baking powder, baking soda, mace and salt.
• 2. Combine eggs, milk and oil. Stir well. Pour the liquid mixture into the dry ingredients.
• 3. Stir in Carrots, Coconut & chopped cherries
• 4. Pour into 9 X 5 X 3 loaf pan or 21 ounce pie filling cans.
• 5. Bake in 350 oven 1 - 1 1/4 hours
• 6. Cool in pan approx. 10 minutes. Remove from pan, let cool completely. Wrap and store overnight before slicing.