Carrot Bread (Not Cake)

This is a light, delicious recipe I invented with a neat orange color from the carrots. I originally made this the same day as the Turnip Bread and braided them together. The recipe is basically the same, just using carrots.

Carrot Bread

Loaf Ingredients: 
1 cup mashed carrots (skin and all)
1 cup carrot water
1/4 cup water (approximately)
1 tbsp honey
2 tsp yeast
4 cups unbleached or bread flour
1 tsp salt

Directions:
1) Boil the carrots with enough water to cover it at all times. Blend it up. Cool it to finger warm. Save the water.
2) Pour the water the carrot was boiled in into a measuring cup until you have 1 cup. If you don't have enough, add enough water to get 1 cup liquid total. Dissolve honey into water and add yeast to proof.
3) Mix carrot pulp with liquid mixture.
4) Add flour to mixing bowl with salt and carrot/liquid mixture. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for 3-8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
7)  On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
8) Let rise in oiled pans until doubled in size.
9) For Bread loaves:
    Bake in preheated oven at 350 F for 25-30 min.
    For Rolls:
    Bake in preheated oven at 400 F for 10-15 min.
10) Let cool on wire racks.

To Keep Moist:
While still slightly warm, place in bread bag and tie it off.

For Better Slicing:
Let sit in refrigerator overnight.

Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.