* Exported from MasterCook *
Bread Machine Carrot Raisin Bread
Recipe By : Red Star Yeast Co.
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Food Processor
Hand Made Low Fat
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Large Loaf: 2 lbs -- Med Loaf (1 1/2 lb)
1 cup water -- (3/4C +1 Tbsp)
1/4 cup mayonnaise -- (3 Tbsp)
4 cup bread flour -- (3C)
2 tsp salt -- (1 1/2 tsp)
1/4 cup sugar -- (3 Tbsp)
2/3 cup carrots -- grated (1/2C)
1 Tbsp Active Dry Yeast -- (2 1/4 tsp)
1/2 cup raisins -- (1/3C)
Just like the popular Carrot Raisin Salad, this bread has the subtle
tang of mayonnaise combined with the sweetness of carrots and raisins.
Yield: 1 loaf
Bread Machine Method: Have liquid ingredients at 80F and all others
at room temperature. Place ingredients in pan in the order listed.
Select basic cycle and medium/normal crust. Raisins can be added 5
minutes before the end of the last kneading. Do not use the delay
timer. Check dough consistency after 5 minutes of kneading. The dough
should be in a soft, tacky ball. If it is dry and stiff, add water,
1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1
tablespoon of flour at a time. Remove bread when cycle is finished;
cool. See our Bread Machine section for more helpful tips and information.
Mixer Methods: Using ingredient amounts listed for medium loaf,
combine yeast, 1 cup flour, and other dry ingredients, except
raisins. Combine water and mayonnaise; heat to 120-130F.
Hand-Held Mixer Method: Combine dry mixture and liquid ingredients in
mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By
hand, stir in raisins and enough remaining flour to make a firm
dough. Knead on floured surface 5 to 7 minutes or until smooth and
elastic. Use additional flour if necessary.
Stand Mixer Method: Combine dry mixture and liquid ingredients in
mixing bowl with paddle or beaters for 4 minutes on medium speed.
Gradually add raisins and remaining flour and knead with dough
hook(s) 5 to 7 minutes until smooth and elastic.
Food Processor Method: Put dry mixture in processing bowl with steel
blade. While motor is running, add liquid ingredients. Process until
mixed. Continue processing, adding remaining flour until dough forms
a ball. Add raisins; pulse just until mixed.
Rising, Shaping and Baking: Place dough in lightly oiled bowl and
turn to grease top. Cover; let rise until dough tests ripe. Turn
dough onto lightly floured surface; punch down to remove air bubbles.
Roll or pat into a 14x7" rectangle. Starting with shorter side, roll
up tightly, pressing dough into roll. Pinch edges and taper ends to
seal. Place in greased 9x5" loaf pan. Cover; let rise until
indentation remains after touching. Bake in preheated 375F oven 30 to
40 minutes. Remove from pan; cool.
Notes: You can substitute Instant (fast-rising) yeast in place of
Active Dry Yeast. When using Instant Yeast, expect your dough to rise
faster. Always let your dough rise until ripe. Traditional methods:
use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4
tsp Active Dry Yeast per cup of flour in your recipe.
Cal 170, Fat 2g, Carb 33g, Sod 320mg, Fiber 1g, Pro 5g
Review: One of my new favorite breads to make, I just love it toasted
with peanut butter & honey.
S(Internet address):
https://redstaryeast.com/recipes/carrot-raisin-bread/
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Per Serving (excluding unknown items): 159 Calories; 3g Fat (17.8%
calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber;
1mg Cholesterol; 258mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 1214