Carrot Bread!

Mmmm...Mmmm!

I've never had carrot bread before but this stuff is yummy. I even used the carrots that came out of my own garden.







See?!


The recipe was found on cooks.com. Here it is:

2 eggs
1 cup sugar
2/3 cup oil
1 1/2 cups flour
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups finely grated raw carrots
1 cup chopped walnuts
3/4 cup raisins

Preheat oven to 350F degrees. Beat eggs and add sugar and oil. Sift together flour, soda, cinnamon, nutmeg and salt, and add to egg mixture. Beat well. Add carrots, nuts and raisins. Grease a 9x5 inch loaf pan and pour in batter. Bake one hour.

I think it could probably have used a full cup of raisins and I ended up baking it for 70 minutes instead of 60. I have made this recipe a second time and I'm almost ready for a third. This most recent time, I made them into muffins. The perfect size and the outside wasn't too crusty. I baked them for about 20 minutes but check yours with a toothpick until it comes out clean. I still like slicing this and having it toasted with butter. Oh and I substituted apple sauce for the oil on the second round and they were still just as yummy! My next round will be in mini loaf pans. Anyway you have it though, it's a hit! I can't wait to have a slice of this toasted with some cream cheese. Mmm.

My Favorite Pizza Dough Recipe

Makes 3 pounds of dough

INGREDIENTS
4 1/2 teaspoons active dry yeast
2 cups warm water
1/2 teaspoon sugar
5 cups all purpose flour
2 teaspoons kosher salt
Olive oil for brushing

DIRECTIONS
1. In a glass measuring cup, sprinkle the yeast over the warm water. (not hot water. That would kill the yeast) Stir in sugar and let stand until foamy. About 5 minutes.

2. In a large bowl, mix 2 cups flour with the salt. Add the yeast mixture and stir until smooth. Add the remaining 3 cups of flour and stir until a stiff dough forms. Turn out onto a floured surface and kneed until smooth and elastic. About 5 minutes or less. Transfer to a larger bowl lightly brushed with olive oil.

3. Cover the dough with plastic wrap and let rise in a warm, draft free spot until doubled in volume. Should be about 1 hour.

4. Punch down the dough and kneed it 3 times. Divide dough into desired portions. Transfor to a lightly floured surface and cover with plastic wrap or a kitchen towel while working other dough rounds into pies.

MAKE AHEAD
This recipe can be made in advance and prepared through step 2. Cover with plastic wrap and refrigerate overnight. The dough can also be frozen up to one month. If usig the freezer method, allow dough to thaw in refrigerator overnight and continue the steps as provided. I have noticed the rising time might be a little longer. Just wait until it has doubled in size.

This recipe was found on foodnetwork.com and provided by Giada De Laurentis