Get the Recipe:Carrot Raisin and Walnut Yeast Bread
A delicious yeast bread, with carrot, raisins and walnuts. Great eaten out of hand, toasted or use left-overs for delicious french toast! Makes 2 loaves.
1 1/4cupsraisins, plumped in hot water and patted dry (see notes)
1/3cupwalnuts, toasted and chopped (see notes)
Melted butter or milk, for glazing
Prevent your screen from going dark
Instructions
Grease two 8x4-inch loaf pans. Set aside.
Cook the carrots in a pot of boiling water until just fork tender, about 5 minutes. Drain and immediately rinse with cold water to stop the cooking. Using a box grater, grate the carrots and measure out 2 cups.
In a large bowl or the bowl of a stand mixer fitted with a kneading hook, combine warm water and yeast. Stir and let stand a few minutes. Stir in the carrots, sugar, salt, oil, cinnamon, orange zest and 5 cups of the flour. Mix with kneading hook until dough is moistened. Knead with kneading hook for 8-10 minutes, adding more flour as necessary until you have a soft, moist dough. Remove dough to a floured surface and form dough in to a ball. Cover with a floured, clean towel and let rest 30 minutes.
Gently deflate the dough and pat out in to a thick rectangle. Sprinkle with plumped and dried raisins and walnuts. Form dough in to a ball again, cover with floured towel and let rise a further 30 minutes, or until almost doubled.
Turn the dough out on to a floured surface and divide in to 6 equal portions. Form the portions in to small balls. Add 3 balls to each of your two prepared loaf pans. Brush the tops with melted butter and sprinkle with sugar and cinnamon. Cover with floured towel or greased plastic wrap and allow to rise for 30-45 minutes or until almost doubled.
Preheat oven to 350F. Bake in preheated oven for 35-40 minutes or until bread is golden. Let cool in pans on a cooling rack for 10 minutes before removing from pans and allowing to cool completely before slicing.
Notes
To plump raisins: Place raisins in a bowl. Cover completely with hot water and let stand 15 minutes. Drain and pat dry.To toast walnuts: Add walnuts to a skillet. Cook over medium heat, stirring constantly, until fragrant, about 5 minutes.