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Raisin Bran Bread
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INGREDIENTS
This recipe makes 2 loaves
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DIRECTIONS
1/4 cup (60 mL) melted margarine
1 cup (250 mL) 110°-115°F water
1/2 cup (125 mL) 110°-115°F milk
1/2 cup (125 ml) dark brown sugar (packed)
2 TBSP (30 mL) Active Dry Yeast
4 cups (1 L) bread flour
1 tsp (5 mL) salt
1/2 cup (125 mL) bran
1/4 cup (60 mL) wheat germ
3/4 cup (180 mL) raisins
1. Melt margarine in a saucepan, set aside.
2. In a large bowl dissolve 1 tsp sugar in the water. Stir in yeast and let rest 10 minutes, or until foamy. Wire whisk in milk and dark brown sugar. Beat until smooth.
3. Add 2 cups (500 mL) bread flour, the salt, bran and wheat germ. Mix with a wooden spoon until smooth. Fold in the melted margarine and raisins.
4. Add one more cup (250 mL) of flour to the dough, beat in. Gradually add what you need of the last cup (250 mL) of flour with your hands, pressing flour in, turning dough over until it is fairly stiff. Cover and let rise 40 minutes.
5. Sprinkle dough with 2 tbsp (30 mL) flour. Punch dough down. Place on a floured surface. Press out to a 1-inch (2.5 cm) thick square. Cut into two equal pieces. Roll each piece up and seal the edges. Place in two oiled loaf pans. Cover and let rise until double, about 1+1/2 hours.
6. Bake in a preheated 375°F (200°C) oven for 40 minutes. Cool on racks.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.