Carrot Raisin Bread or Rolls

Recipe View Warm the milk in a small saucepan over medium heat until it just begins to bubble around the edges (about 5 minutes). Remove from heat and stir in the sugar, salt, and shortening until melted. Let cool until lukewarm (about 10 minutes). In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy and foamy, about 10 minutes.

Recipe View In a large bowl, combine the yeast mixture with the cooled milk mixture and beaten egg; stir well to combine. In a separate bowl, combine carrots, raisins, 2 cups flour, cinnamon, allspice, and cloves. Toss together with your fingers until carrots and raisins are coated and separated (about 2 minutes).

Recipe View Stir the carrot-raisin mixture into the wet ingredients. Gradually add the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 1/2 hours.

Recipe View Deflate dough and allow to rise again until nearly doubled, about 30 minutes.

Recipe View Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. (At this point, you may divide the dough into 12 pieces and form into rolls if you wish.) Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Recipe View Bake in preheated oven until crust is golden and loaf sounds hollow when tapped, about 30-35 minutes.