Carrot and Potato bread Recipe: Low Fat, Low Sugar

Makes two 1 lb loaves

1/2 oz / 12 g fresh yeast or 1/2 tablespoon dried yeast +1 teaspoon sugar

1/4 pint / 150 ml warm water

12 oz / 300g strong plain white flour

12 oz / 300g wholemeal flour

4 fl oz / 100 ml olive oil

salt to taste

4 oz / 100g cooked and mashed potato

4 oz / 100 g cooked and mashed carrot

• Crumble the fresh yeast into the liquid or mix in the dried yeast and sugar. Keep warm until the yeast is working well.
• Mix all the dry ingredients together. Then mix in the oil.
• Mix in the cooked potato and carrot.
• Add the liquid to the flour until a uniform dough is formed.
• Knead for 10 to 15 minutes into a stiff smooth dough.
• Cover with an oiled polythene sheet and leave in a warm place for one to two hours when it should double in bulk.
• Knead again for a minute and then place in two greased tins.
• Cover the dough with an oiled polythene sheet and keep warm until the dough has risen again.
• Bake in a preheated oven, gas mark 5, 375F, 190C for 60 minutes or until done ( check with a skewer ).
• Turn out of the tins and cool on a wire rack.
• Serve hot.

• Add a teaspoon of cinnamon or mixed spice to the flour.