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Carrot Raisin Bread

Western.Chefs's picture
Ingredients
  Grated raw carrots 1 1⁄2 Cup (24 tbs) (About 2 Medium Ones)
  Milk 1 Cup (16 tbs)
  Butter/Margarine 3 Tablespoon
  Active dry yeast/2 cakes compressed yeast 1⁄2 Ounce (2 Packages)
  Warm water 1 Cup (16 tbs)
  Sugar 2 Tablespoon
  Salt 2 Teaspoon
  Honey 2 Tablespoon
  Grated orange peel 2 Tablespoon
  Nutmeg 1⁄2 Teaspoon
  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)
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Carrot
Interest: 
Healthy

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