Raisin Bran Bread
Yield
2 loavesPrep
?Cook
40 minReady
2 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 2 | cups |
bread flour
|
|
| 1 ½ | cups |
raisin bran cereal
|
* |
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking soda
|
|
| 4 | tablespoons |
brown sugar
|
|
| 2 | tablespoons |
butter
|
|
| 1 | cup |
water
plus 1 tablespoon, warm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 473 | ml |
bread flour
|
|
| 355 | ml |
raisin bran cereal
|
* |
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
baking soda
|
|
| 6E+1 | ml |
brown sugar
|
|
| 3E+1 | ml |
butter
|
|
| 237 | ml |
water
plus 1 tablespoon, warm |
|
Directions
Add all ingredients in the order listed, select white bread and push "Start".
NOTE: Unless otherwise noted all ingredients should be at room temperature.
This can be mixed on manual of the bread machine.
After Second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans.
Cover and let rise to double, about 45 min to 1 hour.
Bake at 350℉ (180℃) F for 35 to 40 min.
