WHOLE WHEAT RAISIN LOAF
2 cups milk
3/4 cup water
1/4 cup cooking oil
3 to 3 3/4 cups all purpose flour
1/2 cup sugar
3 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (optional)
2 envelopes Fleischmann's active dry yeast
4 cups whole wheat flour
1 cup rolled oats, uncooked
1 cup raisins
Grease two (9x5 or 8x4 inch) loaf pans.
In medium saucepan, heat milk, water and oil until very warm (120 to 130 degrees F.).
Lightly spoon flour into measuring cup; level off; set aside.
In large bowl, combine warm liquid. 2 cups all-purpose flour, sugar, salt, cinnamon, nutmeg and yeast. Beat 4 minutes at medium speed.
By hand, stir in whole wheat flour, oats, raisins and remaining all-purpose flour. On well floured surface, knead dough until smooth and elastic, about 5 minutes. Place in greased bowl. Cover; let rise In warm place 20 to 30 minutes.
Punch down dough; divide and shape into 2 loaves. Place in greased pans. Brush with oil or melted margarine. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
Preheat oven to 375 degrees F (350 degrees F for glass).
Bake 40 to 45 minutes until deep golden brown and loaf sounds hollow when lightly tapped. If loaf becomes too brown, loosely cover with foil last 10 minutes of baking. Immediately remove from pans. If desired, brush with oil or margarine and sprinkle with sugar.
Makes 2 loaves
From: Recipelink.com
Source: Vintage newspaper recipe clipping: Pillsbury and Fleishmann's ad
2 cups milk
3/4 cup water
1/4 cup cooking oil
3 to 3 3/4 cups all purpose flour
1/2 cup sugar
3 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (optional)
2 envelopes Fleischmann's active dry yeast
4 cups whole wheat flour
1 cup rolled oats, uncooked
1 cup raisins
Grease two (9x5 or 8x4 inch) loaf pans.
In medium saucepan, heat milk, water and oil until very warm (120 to 130 degrees F.).
Lightly spoon flour into measuring cup; level off; set aside.
In large bowl, combine warm liquid. 2 cups all-purpose flour, sugar, salt, cinnamon, nutmeg and yeast. Beat 4 minutes at medium speed.
By hand, stir in whole wheat flour, oats, raisins and remaining all-purpose flour. On well floured surface, knead dough until smooth and elastic, about 5 minutes. Place in greased bowl. Cover; let rise In warm place 20 to 30 minutes.
Punch down dough; divide and shape into 2 loaves. Place in greased pans. Brush with oil or melted margarine. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
Preheat oven to 375 degrees F (350 degrees F for glass).
Bake 40 to 45 minutes until deep golden brown and loaf sounds hollow when lightly tapped. If loaf becomes too brown, loosely cover with foil last 10 minutes of baking. Immediately remove from pans. If desired, brush with oil or margarine and sprinkle with sugar.
Makes 2 loaves
From: Recipelink.com
Source: Vintage newspaper recipe clipping: Pillsbury and Fleishmann's ad
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