Tarragon Carrot Bread Bread Machine Recipes

CARROT BREAD (BREAD MACHINE)

Steps:

• Place water and carrot into blender and blend until you have a carrot juice.
• Combine all ingredients ( including the carrot juice) in the order given.
• Select White Bread and push start.
• Important: Check the dough after about 5 minutes, if its too wet then add a tablespoon of flour at a time, if its too dry then add a tablespoon of water at a time, until dough forms a smooth round ball.

TARRAGON CARROT BREAD (BREAD MACHINE)

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
• Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

ZUCCHINI-CARROT BREAD (BREAD MACHINE)

Steps:

• Place all ingredients in bread pan, select Light Crust setting, and press Start.
• After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool for 1 hour before slicing. (Remember to remove kneading paddle, if necessary.).

CARROT CAKE BREAD FOR THE BREAD MACHINE RECIPE - (3.7/5)

Steps:

• Coat the inside of the bread pan fitted with the kneading paddle with nonstick cooking spray. Place all ingredients, in order listed, in the bread pan and secure the pan in the Bread maker. Press menu button to select the Cake/Quick Bread program. Press Start/Stop to mix and bake. While the batter is mixing, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is complete, remove from bread pan and place on wire rack to cool completely for best slicing results.

TARRAGON CARROTS

Steps:

• Place 1 in. of water and carrots in a small saucepan; bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until crisp-tender. Drain. Add butter; stir to coat. Sprinkle with tarragon.

BABY CARROTS WITH TARRAGON

Steps:

• Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to a boil. Reduce heat to medium; cover and simmer until carrots are almost tender, about 12 minutes. Uncover; cook until carrots are tender and liquid is reduced to glaze, about 6 minutes longer. Season with salt and pepper. Transfer to platter. Sprinkle with 1 1/2 tablespoons tarragon.