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Oatmeal Raisin Bread Recipe
|Apple juice||3 Cup (48 tbs)|
|Raisins||2 Cup (32 tbs)|
|Margarine/Butter||1⁄2 Cup (8 tbs) (Parkay)|
|Bread flour||6 1⁄2 Cup (104 tbs) (Pillsbury's Best)|
|Mashed potato flakes||1 Cup (16 tbs) (Hungry Jack)|
|Instant non fat dry milk||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Active dry yeast||2 Tablespoon|
|Rolled oats||1 Cup (16 tbs)|
|Chopped nuts||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 7063 Calories from Fat 1789
% Daily Value*
Total Fat 198 g305.4%
Saturated Fat 35 g175.1%
Trans Fat 0 g
Cholesterol 452.3 mg
Sodium 7242.9 mg301.8%
Total Carbohydrates 1133 g377.6%
Dietary Fiber 65.9 g263.4%
Sugars 418.9 g
Protein 212 g424.5%
Vitamin A 87.9% Vitamin C 37%
Calcium 215.1% Iron 158.4%
*Based on a 2000 Calorie diet
Heat apple juice to boiling; pour over raisins and margarine.
Cool to 120 to 130Â°F.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine 2 cups flour, potato flakes, instant non fat dry milk, sugar, salt, cinnamon and yeast; blend well.
Add warm liquid, vanilla and eggs to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, stir in 2 cups flour, oats and nuts to form a stiff dough.
On floured surface, knead in 1 to 2 cups flour until dough is elastic, about 10 minutes (dough will be slightly sticky).
Place in greased bowl; cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80 to 85Â°F.) until light and doubled in size, about 1 to 1 1/2 hours.
Punch down dough.
Divide dough into 3 parts; shape into balls.
Allow to rest on counter, covered with inverted bowl, for 15 minutes.
Shape into 3 loaves or hearth loaves.
Place in prepared pans or on cookie sheet.
Cover; let rise in warm place until light and doubled in size, about 1 to 1 1/2 hours.
Heat oven to 350Â°F.
Bake for 40 to 50 minutes or until loaves sound hollow when lightly tapped.
(Cover with foil after 25 minutes to prevent overbrowning.) Remove from pans immediately.
Pillsbury's BestÂ® All Purpose or Unbleached Flour can be substituted for bread flour.
Omit resting period.
Self-rising flour is not recommended.