Carrot Raisin Bread
|Grated raw carrots||1 1⁄2 Cup (24 tbs) (About 2 Medium Ones)|
|Milk||1 Cup (16 tbs)|
|Active dry yeast/2 cakes compressed yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1 Cup (16 tbs)|
|Grated orange peel||2 Tablespoon|
|Ground cloves||1 1⁄4 Pinch (Generous Pinch)|
|Egg||1 , beaten|
|Unbleached all purpose flour||6 1⁄2 Cup (104 tbs)|
|Seedless raisins||1 Cup (16 tbs)|
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.