Bread – Carrot Raisin

Bread – Carrot Raisin                                                                                     LHC


1 cup Milk, scalded

2 Tbsp Sugar

1 Tbsp Salt

1 ½ Tbsp Shortening


1 Egg, well beaten


1 Cake compressed Yeast

1 cup lukewarm Water


6 ½ cups sifted enriched Flour

2 cups raw Carrots grated

1 cup Raisins

1 tsp Cinnamon

¼ tsp Allspice

¼ tsp Cloves


Combine milk, sugar, salt, shortening until dissolved – cool to lukewarm

Add egg; blend thoroughly

Soften yeast in lukewarm water.  Add yeast and remaining water to cooled milk mixture

Combine flour, carrots, raisins, spices; add to yeast mixture, blending thoroughly

Knead dough on well-floured board for about 10 minutes

Place dough in greased bowl; cover and allow to rise in a warm place (80 to 85 degrees F)

about 1 ½ hours or until dough will retain impression of a finger

Punch dough down by plunging the fist in the center of dough

Fold over edges of dough;  turn upside down

Cover and allow to rise in a warm place about ½ hour

Remove dough to lightly-floured board and flatten out

Divide into two pieces; mold into two balls

Allow to stand closely covered for 15 min.

Shape into loaves

Place in greased 9 x 4 x 3 loaf pans

Cut dough with scissors crosswise into about 12 slices, cutting each as deeply as possible

Allow loaves to stand in a warm place until dough fills the pan and center is well above top of pan (about

1 ¼ hrs)

Bake at 350 for about 650 min.



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