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Carrot Raisin Bread or Rolls
Carrot Raisin Bread or Rolls
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
240 minutes
Carrot-infused, slightly sweet yeast bread.
Ingredients:
  • 2 cups milk
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1.5 tablespoons shortening
  • 2 (.25 ounce) packages active dry yeast
  • 1 teaspoon sugar
  • 0.5 cup warm water (110 degrees F/45 degrees C)
  • 1 egg
  • 2 cups shredded carrots
  • 1 cup raisins
  • 7.5 cups bread flour, divided
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground allspice
  • 0.25 teaspoon ground cloves
Instructions:
  • 1. Heat the milk in a small saucepan until it bubbles, then take it off the heat. Mix in the sugar, salt, and shortening until melted. Allow it to cool to lukewarm. In a small bowl, dissolve the yeast in warm water and let it sit for about 10 minutes until creamy.
  • Combine the yeast mixture, cooled milk mixture, and egg in a large bowl, stirring well. In a separate bowl, mix together carrots, raisins, 2 cups flour, cinnamon, allspice, and cloves until carrots and raisins are coated and separated, using your fingers.
  • Add the rest of the flour, 1/2 cup at a time, mixing thoroughly after each addition. Once the dough comes together, transfer it to a lightly floured surface and knead until smooth and elastic, approximately 8 minutes. Grease a large bowl lightly, place the dough in it, and coat it with oil. Cover with a damp cloth and allow it to rise in a warm spot until it doubles in size, which should take about 1 1/2 hours.
  • Punch down the dough and let it rise again until almost doubled in size, approximately 30 minutes.
  • Punch down the dough and transfer it to a lightly floured surface. Divide the dough into two equal portions and shape them into loaves. If desired, you can divide the dough into 12 pieces and shape them into rolls. Place the loaves in two greased 9x5 inch loaf pans. Cover with a damp cloth and allow to rise until doubled, around 40 minutes. While waiting, preheat the oven to 400°F (200°C).
  • Bake in a hot oven until the crust is a beautiful golden brown and the loaf makes a satisfying hollow sound when tapped.

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