Raisin Bran Bread
Makes 2 loaves
4 to 4 -1 / 4 cups all-purpose flour
1 / 2 cup wheat bran
1 / 4 cup wheat germ
1 / 2 cup firmly packed brown sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 cup water
1 / 2 cup milk
1 / 4 cup butter or margarine
3 / 4 cup raisins
In a large bowl, combine 1-1 / 3 cups flour, wheat bran, wheat germ, brown sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in raisins and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; roll each to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam sides down, in 2 greased 8-1 / 2 x 4-1 / 2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375oF for 20 to 25 minutes or until done. Remove from pans; cool on wire racks.
Serving size: 1 slice; 1 / 24 of recipe
Serving weight: 1.8 ounces (51 g)
Calories 140; Total fat 2.5 g; Saturated fat 1.5 g;
Cholesterol 5 mg; Sodium 125 mg; Carbohydrates 26 g;
Dietary fiber 2 g (1.1 g / oz) Sugars 8 g; Protein 3 g