In a small bowl, soften yeast w/lukewarm water.

In a seperate bowl combine hot water, molasses, oil, salt, carrot pulp & poppy seed.

Stir until well blended, then stir in yeast mixture & blend thoroughly.

Add flour, 1 cup @ a time (retain 1/2 cup for kneading)

When dough is well mixed, turn out on a floured mixing board & knead for 6-8 minutes (dough will still be slightly sticky)

Transfer to an oiled bowl, cover & let rise until doubled in bulk, about 90 minutes.

Punch dough down and divide into 2 oblong or round loaves.

Place in bread pans or on greased cookie sheet, cover & let rise for 30 minutes.

Bake in a pre-heated oven @ 425° F for 10 minutes

Then reduce heat to 350° F & bake for 35-40 minutes or until bread is nicely brown.

Makes 2 loaves, serves 16.