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    Multigrain Raisin Bread

    Source of Recipe


    Recipe Introduction

    This is a low-rising, dense bread that's perfect with a homemade soup or sliced and made into open-faced sandwiches

    List of Ingredients

    Multigrain Raisin Bread

    1 1/2 POUND LOAF
    water, warm 1 cup plus 2 tablespoons
    vegetable oil 2 tablespoons
    honey 3 tablespoons
    bread flour 2 cups
    whole wheat flour 3/4 cup
    quick oatmeal, toasted 1/3 cup
    cornmeal 2 tablespoons
    wheat germ, toasted 2 tablespoons
    powdered dry milk 2 tablespoons
    salt 1 1/4 teaspoons
    Fleischmann's Bread Machine Yeast 2 1/4 teaspoons
    Sun-Maid Raisins 1 cup


    Measure carefully, adding ingredients to bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. Use Light or Medium crust color. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends.

    Remove baked bread from pan and cool on wire rack.

    Note: This is a heavy, dense lower-rising loaf of bread. If you prefer a higher-volume, lighter bread, replace 1 or 2 tablespoons of the bread flour with gluten (available in specialty supermarkets).




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