Carrot Raisin Bread Recipe
Ingredients
| Carrots | 1 1/2 Cup (16 tbs), grated | |
| Milk | 1 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon | |
| 2 packages active dry yeast or 2 cakes compressed yeast | ||
| Warm water | 1 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
| Honey | 2 Tablespoon | |
| 2 tablespoons coarsely grated orange peel | ||
| Nutmeg | 1/2 Teaspoon | |
| Generous pinch of ground cloves | ||
| Egg | 1 , beaten | |
| All purpose flour | 6 1/2 Cup (16 tbs) | |
| Seedless raisins | 1 Cup (16 tbs) | |
Directions
Grate carrots and set aside.
Heat milk and butter in small saucepan over low heat just until butter is melted.
Sprinkle yeast over warm water in a large warm mixing bowl.
Stir until it's dissolved.
Blend in sugar, salt, honey, orange peel, spices, egg and warmed milk.
With wooden spoon, beat in 3 cups of the flour then beat in carrots and raisins.
Blend in 3 more cups of flour until dough is smooth.
Turn out onto a board sprinkled with part of the remaining 1/2 cup flour.
Knead, adding flour as necessary until dough is smooth, springy, and no longer sticky.
Grease a large bowl with oil, put dough in it, and turn to coat evenly.
Cover with foil, then a folded towel.
Place in a warm spot and let rise until doubled in bulk, about 1 hour.
Slap raised dough on board to remove any air bubbles and shape into a smooth loaf.
Place in 2 greased loaf pans (8 1/2 x 4 1/2 x 2 1/2 inches).
Bake at 400°F about 30 minutes, until richly browned and bread sounds hollow when rapped with your knuckles.
Turn out of pan onto wire rack to cool.
Great for spreads, sandwiches or toast.
Heat milk and butter in small saucepan over low heat just until butter is melted.
Sprinkle yeast over warm water in a large warm mixing bowl.
Stir until it's dissolved.
Blend in sugar, salt, honey, orange peel, spices, egg and warmed milk.
With wooden spoon, beat in 3 cups of the flour then beat in carrots and raisins.
Blend in 3 more cups of flour until dough is smooth.
Turn out onto a board sprinkled with part of the remaining 1/2 cup flour.
Knead, adding flour as necessary until dough is smooth, springy, and no longer sticky.
Grease a large bowl with oil, put dough in it, and turn to coat evenly.
Cover with foil, then a folded towel.
Place in a warm spot and let rise until doubled in bulk, about 1 hour.
Slap raised dough on board to remove any air bubbles and shape into a smooth loaf.
Place in 2 greased loaf pans (8 1/2 x 4 1/2 x 2 1/2 inches).
Bake at 400°F about 30 minutes, until richly browned and bread sounds hollow when rapped with your knuckles.
Turn out of pan onto wire rack to cool.
Great for spreads, sandwiches or toast.
Chef
