Carrot-raisin bread

Yield: 6 servings

Measure 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\"

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

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