Raisin Bread With Fruit Pulp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bread machi, Bread maili | 1 | Servings | ||
INGREDIENTS
| Raisin Bread recipe | ||
| 1 | c | Pulp |
| Reduce the liquid in recipe | ||
| by 1/2 cup | ||
| 1 | t | Cinnamon |
INSTRUCTIONS
I have a 1 1/2 pound Welbilt and I make a moist dark bread using carrot pulp saved from my juicer (can you tell I like gadgets?). To a standard raisin bread recipe I add 1 cup of pulp and reduce the water in the recipe by 1/2 cup. I like a tsp of cinnamon in this, too. Since the moisture content of juicer pulp can vary, my failsafe for the water is to start the machine with everything added but the raisins, but with only about half the water I expect to use. Then after a few minutes of mixing I drizzle water in SLOWLY till the dough forms a smooth, slightly sticky ball. Too sticky and the bread tends to fall. Too dry and the bread is a bit too dense and dry. Have fun! From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Helen Fleischer helen@mbbs.com
A Message from our Provider:
“Give God what’s right — not what’s left.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 127
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 1.2mg
Sodium: 32.4mg
Potassium: 450.1mg
Carbohydrates: 31.1g
Fiber: 1.4g
Sugar: 28.5g
Protein: <1g