Carrot-Raisin-Nut Bread
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Carrot-Raisin-Nut Bread
YIELD Makes 12 or 16 servings
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INGREDIENTS
| 1-1/2-Pound Loaf | |
| 1 | cup water |
| 1 | cup shredded carrots |
| 2 | tablespoons honey |
| 1‑1/2 | teaspoons salt |
| 2 | tablespoons butter or margarine, softened |
| 3 | cups bread flour |
| 1/4 | cup whole wheat flour |
| 1‑1/2 | teaspoons rapid-rise active dry yeast |
| 1/3 | cup chopped walnuts |
| 1/3 | cup raisins |
| 2-Pound Loaf | |
| 1‑1/4 | cups water |
| 1‑1/2 | cups shredded carrots |
| 3 | tablespoons honey |
| 2 | teaspoons salt |
| 3 | tablespoons butter or margarine, softened |
| 4 | cups bread flour |
| 1/3 | cup whole wheat flour |
| 2 | teaspoons rapid-rise active dry yeast |
| 1/2 | cup chopped walnuts |
| 1/2 | cup raisins |
PREPARATION:
- Measuring carefully, place all ingredients except walnuts and raisins in bread machine pan in order specified by owner's manual.
- Program basic cycle and desired crust setting; press start. Add walnuts and raisins when bread machine signals, or at end of first kneading cycle. Remove baked bread from pan; cool on wire rack.
This recipe appears in:
Yeast & Bread Machine
NUTRITIONAL INFORMATION:
| Protein | 6 g |
| Fiber | 1 g |
| Carbohydrate | 35 g |
| Cholesterol | 5 mg |
| Total Fat | 4 g |
| Calories | 194 |
| Sodium | 291 mg |
DIETARY EXCHANGE:
| Fruit | 1/2 |
| Starch | 2 |
| Fat | 1/2 |
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