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Agave Whole Wheat Bread

Serves: 32

Agave Whole Wheat Bread
1 slice per serving

   _ packages active dry yeast
   _ 1/4 cups warm water
   _ cups whole wheat flour
   _ cup finely shredded carrots
   _ cup mashed bananas
   ___ cup butter, softened
   ___ cup agave
   _ tablespoon salt
   ___ teaspoon ground cinnamon
   _ cups flour
   _ tablespoons butter, melted

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Dissolve yeast in 1/2 cup warm water. Stir in whole wheat flour, 1 3/4 cups warm water, carrots, bananas, butter, agave, salt and cinnamon; beat until smooth using an electric mixer. Mix in enough flour to make a soft dough. Knead about 10 minutes, or until smooth and elastic, on a lightly floured board. Place in a large greased bowl and turn to grease all sides. Cover bowl and set in warm place to rise about 1 hour or until doubled in size. Punch down dough, divide in half, flatten each half with a rolling pin, or your hand, to 18 x 9-inches; overlap the two sides and fold into thirds. Roll each half up tightly and place in two greased 9 x 5 x 3-inch pans. Brush tops with melted butter. Let rise about one hour or until doubled in size. Bake at 375F for 40 to 45 minutes or until crust is brown. Remove from pans and cool on wire racks.

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