Zucchini-Carrot Bread - cooking recipe

Ingredients

3 eggs
1 c. zucchini
2 c. flour
1/4 tsp. baking powder
1 c. Crisco oil
1 c. carrots
1 tsp. cinnamon
2 c. sugar
1 tsp. vanilla
1 tsp. baking soda
1 c. nuts
3/4 c. milk
1/2 c. sugar
2 tsp. salt
1/2 c. (1 stick) Fleischmann's margarine
1/2 c. warm water (105~ to 115~)
2 pkg. or cakes Fleischmann's yeast (active dry or compressed)
1 egg
4 c. unsifted flour

Preparation

Scald milk.
Stir in sugar, salt and margarine; cool to lukewarm.
Measure warm water into a large warm bowl.
Sprinkle or crumble in yeast; stir until dissolved.
Stir in lukewarm milk mixture, egg and half the flour.
Beat until smooth.
Stir in remaining flour to make a stiff batter.
Cover tightly with waxed paper or aluminum foil.
Refrigerate dough at least 2 hours.
Dough may be kept in refrigerator for 3 days.
To use, cut off amount needed and shape as desired.