Cooking Class--HERB, CHEESE & NUT BREADS---Continued

WHOLE WHEAT CARROT BREAD

2 cups milk

1/4 cup butter

1 pkg yeast
1/4 cup water
5 cups flour (approximately)
1 1/2 cups whole wheat flour
1/4 cup firmly packed brown sugar
1 1/2 cups mashed, cooked carrots
1 1/2 tsp salt
Butter, softened

Heat milk in saucepan just until it comes to a boil; stir in 1/4 cup butter until melted. Cool to warm. In a large mixer bowl dissolve yeast in warm water. Add milk mixture, 2 cups flour, whole wheat flour brown sugar, carrots and salt to the yeast. Beat at medium speed, scraping bowl often, until smooth. By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic. Place in a greased bowl; turn greased side up. Cover; let rise in warm place until double in size. Dough is ready if indentation remains when touched.

 Punch dough down; divide in half. Shape each half into a loaf. Place loaves, seam side down, in 2 greased 9x5 inch loaf pans. Cover; let rise until double in size. Heat oven to 350 degrees. Bake for 35 to 45 minutes or until loaf sounds hollow when tapped. Remove from pans immediately. Brush tops of loaves with butter.

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SWIRLED HERB POTATO ROLLS

1/3 cup sugar
1/2 cup butter, cut into pieces

1 cup boiling water

1 tsp salt

1 pkg yeast

1/4 cup warm water

5 - 6 cups of flour

1 cup mashed potatoes
2 eggs

1/3 cup butter, softened
1/2 tsp dried rosemary
1/2 tsp thyme leaves

Butter, softened

In a large mixer bowl stir together sugar, 1/2 cup butter, boiling water and salt until butter is melted. Cool to warm.  In a small bowl dissolve yeast in warm water; add to butter mixture.  Add 2 1/2 cups flour, mashed potatoes and eggs. Beat at medium speed, scraping bowl often, until smooth.  By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic. Place in a greased bowl; turn greased side up. Cover; let rise in a warm place until double in size.

Punch dough down; divide in half. In a small bowl stir together 1/3 cup butter, rosmary and thyme. On lightly floured surface roll each half of dough into a 16 inch square. Spread each square with half of butter mixture. Roll up jelly roll fashion; cut into 16 one inch slices. Place on a greased 15x10 inch jelly roll pan. Cover; let rise until double.  Heat oven to 400 degrees. Bake 20 - 25 minutes or until golden brown. Brush tops of rolls with butter.