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Raisin Bran Bread

This recipe is featured at Food Wanderings.

Average: 5 (1 vote)
This recipe makes 2 loaves
Melted margarine1/4 cup
Water1 cup
Milk1/2 cup
Dark brown sugar1/2 cup, packed
Active Dry Yeast2 TBSP
Bread Flour4 cups
Salt1 tsp
Bran1/2 cup
Wheat germ1/4 cup
Raisins3/4 cup

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 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 of flour to the dough, beat in. Gradually add what you need of the last cup 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 flour. Punch dough down. Place on a floured surface. Press out to a 1-inch 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 1½ hours.


6. Bake in a preheated 375°F oven for 40 minutes. Cool on racks.


*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; 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.



do you use wheat bran or oat bran in this recipe?

You can use either, depending

You can use either, depending on your taste.  The oat bran has a more neutral flavor than the wheat bran.


Happy baking!


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