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Raisin Bran English Muffin Loaf Recipe
|Whole wheat flour||2 Cup (32 tbs)|
|Dry yeast||1⁄2 Ounce (2 Packages)|
|Baking powder||1⁄4 Teaspoon|
|Skim milk||2 Cup (32 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Unprocessed wheat bran||1 Cup (16 tbs)|
|Raisins||1⁄3 Cup (5.33 tbs), chopped|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Vegetable cooking spray||1|
Serving size: Complete recipe
Calories 2698 Calories from Fat 125
% Daily Value*
Total Fat 15 g22.8%
Saturated Fat 2.7 g13.7%
Trans Fat 0 g
Cholesterol 9.3 mg
Sodium 1839.7 mg76.7%
Total Carbohydrates 577 g192.4%
Dietary Fiber 72.3 g289.3%
Sugars 73.8 g
Protein 102 g204.9%
Vitamin A 1.2% Vitamin C 10.2%
Calcium 88.3% Iron 197.9%
*Based on a 2000 Calorie diet
Combine milk, water, and honey in a small saucepan; cook over medium heat until very warm (120° to 130Gradually add milk mixture to flour mixture, bearing at medium speed of an electric mixer 3 minutes.
Gradually stir in bran, raisins, and enough all-purpose flour to moke a stiff dough.
Coat two 8 1/2- x 4 1/2- x 3-inch loafpans with cooking spray,- sprinkle each pan with 2 teaspoons cornmeal.
Spoon barter evenly into pans.
Sprinkle remaining 2 teaspoons cornmeal evenly over batter in pans.
Cover and let rise in a warm place (85°), free from drafts, 30 to 45 minutes or until doubled in bulk.
Bake at 400° for 25 minutes.
Remove from pans immediately, and let cool on wire racks.