Serves: 32
Total Calories: 139
1. In large bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup sugar, salt, cinnamon, nutmeg and yeast mix well. In medium saucepan, heat milk, water and oil until very warm (120 to 130°F.). Add warm liquid to flour mixture blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in whole wheat flour, rolled oats, raisins and an additional 1/4 to 3/4 cup all-purpose flour until dough pulls cleanly away from sides of bowl.
2. On floured surface, knead in remaining 1/4 to 3/4 cup all-purpose flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 20 to 30 minutes.
3. Grease two 9x5 or 8x4-inch loaf pans. Punch down dough several times to remove all air bubbles. Divide dough in half shape into loaves. Place in greased pans. Cover let rise in warm place until light and doubled in size, 30 to 45 minutes.
4. Heat oven to 375°F. Uncover dough. Bake 40 to 50 minutes or until deep golden brown and loaves sound hollow when lightly tapped. If loaves become too brown, cover loosely with foil during last 10 minutes of baking. Immediately remove from pans cool on wire racks for 1 1/2 hours or until completely cooled. Brush tops of loaves with margarine sprinkle with 1 teaspoon sugar.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 160 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 210 mg 9% * Total Carbohydrate: 29 g 10% * Dietary Fiber: 3 g 12% * Sugars: 7 g * Protein: 5 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 4% * Iron: 8% * Dietary Exchanges: 2 Starch or 2 Carbohydrate
See Cook's Note: The Upper Crust
This Whole Wheat Raisin Loaf recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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