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


  • 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.