Carrot-raisin bread
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | teaspoon | Fermipan or Red Star dry yeast |
| 3 | cups | Bread flour |
| ⅓ | cup | Oat bran (optional) |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Nonfat dry milk powder (or more for extra protein) |
| 2 | tablespoons | Canola oil |
| 1½ | teaspoon | Cinnamon |
| 1 | cup | Carrot pulp from the juicer (at room temp.) |
| 1 | cup | Tepid water |
| ¾ | cup | Raisins, added at the \"beep\" |
Directions
Process on white bread setting. I prefer to start the machine with only part of the water added, then add the rest in a slow drizzle while it is running. That helps assure that I don't add too much water if the weather is humid or the pulp moister than usual.
I developed these recipes for my aging Welbilt. Your results may vary ~Helen
Submitted By BOBBI ZEE On 07-29-95