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| RECIPE FOR CARROT-RAISIN BREAD |
Title: Carrot-Raisin Bread
Serves: 6
Ingredients:
| 2.25 | ts | Fermipan or Red Star dry | | | yeast | | 3.00 | c | Bread flour | | 0.33 | c | Oat bran (optional) | | 1.00 | ts | Salt | | 1.00 | tb | Sugar | | 2.00 | tb | Nonfat dry milk powder (or | | | more for extra protein) | | 2.00 | tb | Canola oil | | 1.50 | ts | Cinnamon | | 1.00 | c | Carrot pulp from the juicer | | | (at room temp.) | | 1.00 | c | Tepid water | | 0.75 | c | Raisins, added at the "beep" |
Instructions:
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
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