1 1/2 c. Milk
1/3 c. Margarine
1/4 c. Dark Corn Syrup
1 tsp. Salt
1 tsp. M-K Pumpkin Pie Spice
1/2 c. Carrots, finely shredded
1/2 c. Potatoes, coarsely shredded
2 pkgs. Active Dry Yeast
1/4 c. Water, warm
5 1/2 to 6 c. Flour

Heat milk, margarine, syrup, salt, M-K Pumpkin Pie Spice, carrots and potatoes until little bubbles form around the edge of the pan. Pour into large bowl. Cool to lukewarm. Dissolve yeast in warm water. Add 2 cups flour to the first mixture then add yeast. Beat until smooth. Add remaining flour until dough is quite stiff. Knead until smooth. Place dough in greased bowl. Turn to well grease all sides. Cover and let rise in warm place till double (about 1 hour) Punch down and let rest 15 minutes. Divide dough into 4 equal parts. Roll each part into a smooth “rope” 12 inches long. For each loaf, twist two ropes of dough together and seal ends. Let rise on lightly greased baking sheet till double. Bake in 375° oven 30 to 40 minutes or until well browned. Cool on rack, brushing with butter for soft crust. Makes 2 twists.

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