CARROT RAISIN LOAVES

2 3/4 to 3 1/4 cups unsifted white flour, divided use
1 1/2 cups unsifted whole wheat flour
2 tablespoons packed light brown sugar
1 tablespoon grated orange rind
1 tablespoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 packages Fleischmann’s Active Dry Yeast
1 cup water
1/3 cup milk
2 tablespoons margarine
1 egg (at room temperature)
3/4 cup grated carrots
1/2 cup dark seedless raisins

Mix 1 1/2 cups white flour and the wheat flour.

In large bowl mix 1 3/4 cups of the flour mixture, sugar, orange rind, salt, cinnamon, nutmeg, allspice and undissolved yeast. Set aside.

Heat water, milk and margarine to 120-130 degrees F. Add to dry ingredients and beat 2 minutes at medium speed of mixer. Add egg and 1/2 cup flour mixture. Beat at high speed 2 minutes. Stir in carrots, raisins, remaining flour mixture and enough additional flour to make a soft dough.

On a floured board knead until smooth, 4 to 5 minutes. Divide dough in half. Roll each to 14 x 8-inches. Roll up from long edges into loaves. Seal seams. Place on greased baking sheet. Slash tops of loaves. Cover; let rise 30 minutes, until doubled.

Bake at 375 degrees F for 20 to 25 minutes, or until done. Remove from sheet and cool on racks.

Makes 2 loaves
From: Recipelink.com
Source: Recipe pamphlet: Fleischmann's Yeast Introduces 90 Minute Breads, not dated