Carrot-raisin Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads | 6 | Servings | |
INGREDIENTS
| 2 1/4 | t | Fermipan or Red Star dry |
| yeast | ||
| 3 | c | Bread flour |
| 1/3 | c | Oat bran, optional |
| 1 | t | Salt |
| 1 | T | Sugar |
| 2 | T | Nonfat dry milk powder, or |
| more for extra protein | ||
| 2 | T | Canola oil |
| 1 1/2 | t | Cinnamon |
| 1 | c | Carrot pulp from the juicer |
| at room temp. | ||
| 1 | c | Tepid water |
| 3/4 | 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”
Nutrition (calculated from recipe ingredients)
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Calories: 304
Calories From Fat: 52
Total Fat: 5.9g
Cholesterol: 0mg
Sodium: 389.9mg
Potassium: 87.3mg
Carbohydrates: 53g
Fiber: 2.4g
Sugar: 2.3g
Protein: 8.9g