I saw this recipe and kind of said, “eew” when I saw it. Then looking at the 2 cups of shredded carrots and ½ cup of raisins it called for I thought, “hm, this might be pretty healthy” (well, as far as the baked goods thing goes anyway). It is from The New Doubleday Cookbook, p. 667; authors, Jean Anderson and Elaine Hanna; publisher Doubleday, a division of Random House, Inc.; ISBN 0-385-19577-X.
As a side note, until I started this baking project, I didn’t realize that there was a difference between 1 cup sifted flour, 1 cup flour, and 1 cup flour, sifted. Am I alone or are there other people that need to know this? (Here’s where I need that book, “Baking for Dummies”.) I guess I was always in too much of a hurry to pay atttention, mom and grandma never showed me, and I don’t remember Mrs. Rathbun ever teaching us that in 8th grade Home Ec. (I can’t believe I actually remembered her name – that was ages, well, nevermind). 1 cup sifted flour is sifting the flour and then putting it into a measuring cup and leveling it with a knife. For 1 cup of flour, I just scoop the measuring cup into the flour canister and then level it with a knife. For the 1 cup of flour, sifted, I scoop the measuring cup into the canister, level it, then sift it into the bowl. So, to make it easy: Sift before measure; just plain old measure; sift after measuring. Have I confused you? Because I think in trying to simplify it, I’ve taken it too far and overexplained it. I kind of confused myself. And I’m fading here. Just post if you have a comment or question!
I actually learned this from the Martha Stewart Baking Book the other day. I had never done it before and I admit, I was very surprised the difference it makes when you sift the flour before you measure it. I wonder how many things I ‘ve made over the years that may have tasted differently had I really paid attention.
Carrot and Raisin Bread
2½ cups sifted unbleached flour
1 tablespoon baking powder
½ teaspoon salt
1 cup firmly packed light brown sugar
2 eggs, lightly beaten
½ cup melted butter or margarine or cooking oil (I used butter)
½ cup milk
1 tablespoon finely grated orange rind (optional) (I didn’t use)
½ cup seedless raisins (I used golden raisins)
2 cups finely grated peeled carrots
Preheat oven to 350ºF.
Sift flour, baking powder, and salt into a mixing bowl. Add sugar and rub well between your fingers, breaking up any lumps of sugar. Add all remaining ingredients and mix well.
Spoon into a well-greased 9″ X 5″ X 3″ loaf pan and bake about 50 minutes until loaf shrinks slightly from sides of pan and is springy to the touch.