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Recipe Name: Carrot-raisin Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
2 1/4 Teaspoon(s) Fermipan or Red Star dry
Yeast
3 Cup(s) Bread flour
1/3 Cup(s) Oat bran, optional
1 Teaspoon(s) Salt
1 Tablespoon(s) Sugar
2 Tablespoon(s) Nonfat dry milk powder, or
more for extra protein
2 Tablespoon(s) Canola oil
1 1/2 Teaspoon(s) Cinnamon
1 Cup(s) Carrot pulp from the juicer
At room temp.
1 Cup(s) Tepid water
3/4 Cup(s) Raisins, added at the "beep"
Directions:
Process on white bread setting. I prefer to start the machine with
only part of the water added, then add the rest in a slow drizzle
while it is running. That helps assure that I don't add too much water
if the weather is humid or the pulp moister than usual. I developed
these recipes for my aging Welbilt. Your results may vary ~Helen From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 304
Calories From Fat: 52
Total Fat: 5.9g
Cholesterol: 0mg
Sodium: 389.9mg
Potassium: 87.3mg
Carbohydrates: 53g
Fiber: 2.4g
Sugar: 2.3g
Protein: 8.9g


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