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Raisin Wheat Bread Recipe
|All purpose flour||3 Cup (48 tbs)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Light molasses||2 Tablespoon|
|Shredded wheat biscuit||1 , finely shredded|
|Raisins||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2467 Calories from Fat 239
% Daily Value*
Total Fat 27 g41.9%
Saturated Fat 13.8 g68.8%
Trans Fat 0 g
Cholesterol 60.5 mg
Sodium 1129.5 mg47.1%
Total Carbohydrates 508 g169.4%
Dietary Fiber 20.7 g82.8%
Sugars 170.8 g
Protein 61 g122.2%
Vitamin A 13.3% Vitamin C 7%
Calcium 54.1% Iron 137.7%
*Based on a 2000 Calorie diet
In saucepan heat 7 cup of the milk, sugar, molasses, butter, and salt just till warm (115-120°), stirring constantly to melt butter.
Combine shredded wheat and the remaining milk; let stand 2 to 3 minutes till softened.
Add both milk mixtures to flour mixture in bowl.
Beat at low speed with electric mixer for 1/2 minute, scraping bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in raisins and enough remaining flour to make a moderately stiff dough.
Turn out onto floured surface and knead till smooth and elastic (8 to 10 minutes).
Shape into ball.
Place in lightly greased bowl, turning once to grease surface.
Cover and let rise in warm place till almost double (50 to 60 minutes).
Punch down;turnouton lightly floured surface.
Cover and let rest 10 minutes.
Shape into loaf and place in well-greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Cover; let rise till double (30 to 35 minutes).
Bake at 375° till done, about 35 minutes.
Remove from pan; cool.