Multigrain Raisin Bread

Discussion in 'Food and nutrition' started by Sharon Capps, Apr 1, 2006.

  1. Sharon Capps

    Sharon Capps Guest

    This is a great bread and will be used by me over and over. Makes
    wonderful toast. I used the dough cycle and baked this in the oven. I
    baked at 350 for 30 to 35 minutes. This is again from another group and
    was posted by John Ross.

    Multigrain Raisin Bread
    1 1/2 pound loaf

    1 cup plus 2 tablespoons warm water
    2 tablespoons vegetable oil
    3 tablespoons honey
    2 cups bread flour
    3/4 cup whole wheat flour
    1/3 cup quick oatmeal, toasted
    2 tablespoons cornmeal
    2 tablespoons wheat germ, toasted
    2 tablespoons powdered dry milk
    1 1/4 teaspoons salt
    2 1/4 teaspoons bread machine yeast
    1 cup raisins

    Place all ingredients in fully assembled pan in the order specified by the
    manufacturer. Select the Basic or White cycle and press start. After the
    first 10 minutes of kneading check the dough and make any necessary
    adjustments.



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