1 1/4 cups raisins2 cups shredded parboiled carrots 1 1/2 cups warm water (or water reserved from boiled carrots) 2 tablespoons active dry yeast 1/3 cup granulated sugar 2 teaspoons salt 1/4 cup vegetable oil 5 cups unbleached bread flour 1 1/2 teaspoons ground cinnamon 2 teaspoons orange zest 1/4 teaspoon orange oil (optional) 1/3 cup toasted chopped walnuts (optional) Melted butter, cream or milk for glazing Sugar and cinnamon for garnish
Place raisins in a 2 to 4 cup measureand pour boiling water to cover over the raisins. Allowraisins to plump, then drain liquid thoroughly and dry any excessmoisture with paper toweling.
Place all ingredients except the carrots,raisins and nuts in bread machine and process on Dough cycle.If needed, add more flour or water to adjust dough consistencyas cycle begins. Add carrots and raisins during last 3 or 4 minutesof cycle, or when signaled by the second beeping. Allow for initialrise in the machine, or remove dough after kneading and allowto double in a greased, covered bowl.
Generously grease one 10 x 5-inch loafpan or two 8 x 4-inch pans. Form dough into a loaf and placein large pan, or divide dough evenly between the two smallerpans. Brush tops with melted butter or cream or milk, then sprinklewith sugar and dust lightly with cinnamon.
Cover pan(s) lightly and let rise untilalmost doubled.
Preheat oven to 350°F (175°C).
Place pan(s) onto a baking sheet and bakeuntil the top(s) begin to brown, about 35 to 40 minutes. Cool10 minutes on wire rack, then remove from pan. Cool completelyon wire rack. Wrap tightly to store.
Makes 1 large or 2 smaller loaves.
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