Carrot Raisin Bread, 1.5 lb.
A great-tasting variation of an old favorite. The carrots not only add more color but more flavor, too.
8 fl. ounces (1 cup) water, 80°F
3 tablespoons mayonnaise
½ cup grated carrots
3¼ cups bread flour
3 tablespoons sugar
1 ½ teaspoons salt
2¼ teaspoons active dry yeast
- or -
1½ teaspoon bread machine/fast rise yeast
⅓ cup raisins
Add liquid ingredients and butter to bread pan.
Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of them into the corners. Lock pan into bread maker.
Make an indentation in center of dry ingredients fill with yeast.
Select desired setting. Program timer, if necessary. Turn bread maker on. When bread is done, turn breadmaker off and, using oven mitts, unlock and remove the bread pan. Shake bread out of pan and cool on rack before slicing.
- West Bend Admin