master

Equipment: heavy-duty stand mixer with paddle attachment or a hand-held mixer;
a 9-by-5-inch loaf pan, sprayed with canola oil or greased

Carrot and Raisin Bread

unbleached all-purpose flour (use only Gold Medal

baking powder (7.3g)

baking soda (2.5g)

salt (3.3g)

cinnamon (4.5g)

large eggs (5.25oz-150g

safflower oil (liquid cup) (3.75oz-107g)

sugar

finely grated carrots (12oz-340g)

raisins (5oz-144g)

**Preheat the oven.** Preheat the oven to 350°F 20 minutes before baking. Have an oven shelf on the rung below the middle level.

**Mix the batter.** In a medium bowl whisk together the flour, baking powder, bak- ing soda, salt, and cinnamon. In a large bowl or a mixer bowl, using a wooden spoon or a hand-held or stand mixer on low speed (#2 if using a KitchenAid, with the paddle attachment), mix together the eggs, oil, and sugar for 1 minute or until blended. Add the flour mixture and continue stirring or beating on low speed just until incorporated, about 20 SE onds. Add the carrots and continue stirring or beating for another 12 seconds. the raisins with a large rubber spatula or the wooden spoon.

**Fill the pan and bake the bread.** Scrape the batter into the bread pan. It about 1/2 inch from the top.) Bake for about 1 hour or until the top is golden cake tester inserted in the center comes out clean.

**Cool The Bread.** Set the pan on a wire rack to cool for 1- minutes. Then run a small spatula between the sides of the pan and the bread and unmold it onto an oiled wire rack. Turn it right (top) side up and allow it to cool completely.

**Let the bread stand.** Wrap the loaf well in plastic wrap and allow it to sit overnight to dstribute the moisture. (If you just can't wait to taste it, don't worry: the bread won't fall apart as long as it is allowed to cool completely before cutting.)