Carrot Bread with Raisins

Soak raisins in lukewarm water.

Bloom the yeast in 250 ml (approximately 1 cup) of lukewarm water. Peel and finely grate the carrots. Stir together the flour, salt, ginger, coriander, and carrots. Make a well in the mixture and pour in the yeast mixture and olive oil. With your hands or the dough hook of the electric hand mixer process to a smooth dough. If the dough is too moist, add extra flour. If the dough is too dry, add some lukewarm water. Knead the dough on a floured surface for about 10 minutes until smooth. Cover and let stand in a warm place for about 1 hour. Drain the raisins and work into the dough. Divide the dough into 2 equal portions and shape each into a long loaf. Transfer the loaves to a parchment-lined baking sheet, sprinkle with flour and leave to rise for another 20 minutes.

Preheat the oven to 200°C (approximately 400°F).