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Carrot Raisin Bread
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Just like the popular Carrot Raisin Salad, this bread has the subtle tang of mayonnaise combined with the sweetness of carrots and raisins.
INGREDIENTS
This recipe makes 1 loaf
| Small | Medium | Large | |
|---|---|---|---|
| Water | 1/2 cup+ 2 TBSP | 3/4 cup+ 1 TBSP | 1 cup |
| Mayonnaise | 2 TBSP | 3 TBSP | 1/4 cup |
| Bread Flour | 2+1/4 cup | 3 cup | 4 cup |
| Salt | 1 tsp | 1+1/2 tsp | 2 tsp |
| Sugar | 2 TBSP | 3 TBSP | 1/4 cup |
| Grated Carrots | 1/3 cup | 1/2 cup | 2/3 cup |
| Active Dry Yeast | 1+1/2 tsp | 2+1/4 tsp | 1 TBSP |
| Raisins | 1/4 cup | 1/3 cup | 1/2 cup |
DIRECTIONS
Bread Machine Method
Have liquid ingredients at 80º F and all others at room temperature. Place ingredients in pan in the order listed. Select basic cycle and medium/normal crust. Raisins can be added 5 minutes before the end of the last kneading. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information.
Mixer Methods
Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients, except
raisins. Combine water and mayonnaise; heat to 120º to 130º F.
Hand-Held Mixer Method
Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in raisins and enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.
Stand Mixer Method
Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add raisins and remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
Food Processor Method
Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Add raisins; pulse just until mixed.
Rising, Shaping, and Baking
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in greased 9- x 5inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375º F oven 30 to 40 minutes. Remove from pan; cool.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.