Carrot Bread with Raisins & Walnuts

Name: Carrot Bread with Raisins & Walnuts
Yield: 1 serving
Cuisine: American
Ingredients: 300 grams Strong (bread) flour; 1 1/3 tsp Dry yeast; 2 tbsp Sugar; 1 tsp Salt; 20 grams Unsalted butter; 170 ml Milk; 70 grams Grated carrot; 50 grams Raisins; 50 grams Walnuts; 1 dash Shortening to coat the pan

cookpad.japan @cookpad_jp

I combined carrots with raisins and walnuts, ingredients that go well together, and made bread with them.

Each oven is different, so please adjust the baking time. Instead of using a bread pan, divide into 8-10 equal portions and bake it into cute little bread rolls. If you do that, then it will take about 15 minutes to bake. For 1 loaf. Recipe by Usagi no Cima

I combined carrots with raisins and walnuts, ingredients that go well together, and made bread with them.

cookpad.japan @cookpad_jp

I combined carrots with raisins and walnuts, ingredients that go well together, and made bread with them.

Saved

Ingredients

1 serving

300 gramsStrong (bread) flour
1 1/3 tspDry yeast
2 tbspSugar
1 tspSalt
20 gramsUnsalted butter
170 mlMilk
70 gramsGrated carrot
50 gramsRaisins
50 gramsWalnuts
1 dashShortening to coat the pan

Saved

Steps

1

Dry roast the walnuts on your oven's low setting and roughly chop. Grate the carrot, and soak the raisins quickly in water to soften them.
2

Place the bread flour into a bowl, and add in the dry yeast and sugar together. On the opposite side, add in the salt and butter, and place the carrot in the center.
3

Heat up the milk in the microwave at 600W for about 40 seconds. Warm it up to about skin temperature.
4

Pour the milk over the sugar and dry yeast from Step 2, and start kneading it to mix it in. Hit it and knead until the flouriness disappears and produces a glaze.
5

Mix in the raisins and walnuts from Step 1, roll it up, cover with a wet cloth for about 40 minutes, and let rise until it about doubles in size (1st rising).
6

After about 40 minutes, it will double in size. If you stick your finger into it and it leaves an indent, then smack it several times with a rolling pin to remove the gas.
7

Divide the dough into 4 equal portions, and roll it up. Cover with a wet cloth once again for about 10 minutes (bench time).
8

Lightly coat the pan with shortening. Stretch out Step 7 with a rolling pin and roll it up, then place the overlap facing downwards into the pan.
9

Cover with a wet cloth again, and let sit for about 40 minutes until it doubles in size (2nd rising).
10

Bake on the bottom rack of the oven at 180°C for about 25-30 minutes. After baking, remove it from the pan to cool.
11

It has a light carrot color, and the fragrance of the walnuts and the sweetness of the raisins is delicious Enjoy it as a snack, or with a meal.