Dry roast the walnuts on your oven's low setting and roughly chop. Grate the carrot, and soak the raisins quickly in water to soften them.
Place the bread flour into a bowl, and add in the dry yeast and sugar together. On the opposite side, add in the salt and butter, and place the carrot in the center.
Heat up the milk in the microwave at 600W for about 40 seconds. Warm it up to about skin temperature.
Pour the milk over the sugar and dry yeast from Step 2, and start kneading it to mix it in. Hit it and knead until the flouriness disappears and produces a glaze.
Mix in the raisins and walnuts from Step 1, roll it up, cover with a wet cloth for about 40 minutes, and let rise until it about doubles in size (1st rising).
After about 40 minutes, it will double in size. If you stick your finger into it and it leaves an indent, then smack it several times with a rolling pin to remove the gas.
Divide the dough into 4 equal portions, and roll it up. Cover with a wet cloth once again for about 10 minutes (bench time).
Lightly coat the pan with shortening. Stretch out Step 7 with a rolling pin and roll it up, then place the overlap facing downwards into the pan.
Cover with a wet cloth again, and let sit for about 40 minutes until it doubles in size (2nd rising).
Bake on the bottom rack of the oven at 180°C for about 25-30 minutes. After baking, remove it from the pan to cool.
It has a light carrot color, and the fragrance of the walnuts and the sweetness of the raisins is delicious Enjoy it as a snack, or with a meal.
Story Behind this Recipe
I combined carrots with raisins and walnuts, ingredients that go well together, and made bread with them.
Each oven is different, so please adjust the baking time. Instead of using a bread pan, divide into 8-10 equal portions and bake it into cute little bread rolls. If you do that, then it will take about 15 minutes to bake.