Raisin Molasses Bread Recipe
Ingredients
| Dry yeast | 2 Teaspoon | |
| Warm water | 2 1/2 Cup (16 tbs) | |
| Unbleached flour | 4 1/2 Cup (16 tbs) | |
| Whole wheat flour | 3 Cup (16 tbs) | |
| Rolled oats | 1 Cup (16 tbs) | |
| Wheat germ | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 1 1/2 cup low-fat cottage cheese | ||
| 1/4 cup molasses or honey | ||
| Oil | 2 Teaspoon | |
| Raisins | 1 Cup (16 tbs) | |
| Cinnamon | 1/2 Teaspoon | |
Directions
1. Sprinkle yeast into warm water.
2. Combine flours and oats. Mix 3 cups of flour oat mixture, wheat germ, and salt in a large bowl. Add yeast mixture.
3. Blend cottage cheese in blender. Add cottage cheese, molasses, and oil. Beat until smooth, about 3 minutes.
4. Stir in raisins, cinnamon, and enough of the flour-oat mixture to make a soft dough.
5. Knead 10 minutes on floured surface. Cover; let rise in bowl until double, about 1 hour.
6. Punch down. Divide into thirds and shape into loaves. Place in nonstick loaf pans, 9 x 5 x 3. Cover; let rise until double, about 30 minutes.
7. Bake at 375° for 30 to 35 minutes, or until done. Cool before slicing.
2. Combine flours and oats. Mix 3 cups of flour oat mixture, wheat germ, and salt in a large bowl. Add yeast mixture.
3. Blend cottage cheese in blender. Add cottage cheese, molasses, and oil. Beat until smooth, about 3 minutes.
4. Stir in raisins, cinnamon, and enough of the flour-oat mixture to make a soft dough.
5. Knead 10 minutes on floured surface. Cover; let rise in bowl until double, about 1 hour.
6. Punch down. Divide into thirds and shape into loaves. Place in nonstick loaf pans, 9 x 5 x 3. Cover; let rise until double, about 30 minutes.
7. Bake at 375° for 30 to 35 minutes, or until done. Cool before slicing.
Chef
