117.Carrot and Potato bread : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

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

Instructions

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.

Variations