Recipe - Carrot-Raisin Bread

2 One fourth teaspoon Fermipan or Red Star dry
yeast
3 cup Bread flour
1/3 cup Oat bran (optional)
1 teaspoon Salt
1 tablespoon Sugar
2 tablespoon Nonfat dry milk powder (or
more for extra protein)
2 tablespoon Canola oil
1 One half teaspoon Cinnamon
1 cup Carrot pulp from the juicer
(at room temp.)
1 cup Tepid water
Three fourths cup Raisins, added at the "beep"

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