Raisin Wheat Bread
|All purpose flour||3 Cup (48 tbs)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Light molasses||2 Tablespoon|
|Shredded wheat biscuit||1 , finely shredded|
|Raisins||1 Cup (16 tbs)|
In large mixer bowl combine 1 1/2 cups of the flour and the yeast.
In saucepan heat 7 cup of the milk, sugar, molasses, butter, and salt just till warm (115-120°), stirring constantly to melt butter.
Combine shredded wheat and the remaining milk; let stand 2 to 3 minutes till softened.
Add both milk mixtures to flour mixture in bowl.
Beat at low speed with electric mixer for 1/2 minute, scraping bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in raisins and enough remaining flour to make a moderately stiff dough.
Turn out onto floured surface and knead till smooth and elastic (8 to 10 minutes).
Shape into ball.
Place in lightly greased bowl, turning once to grease surface.
Cover and let rise in warm place till almost double (50 to 60 minutes).
Punch down;turnouton lightly floured surface.
Cover and let rest 10 minutes.
Shape into loaf and place in well-greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Cover; let rise till double (30 to 35 minutes).
Bake at 375° till done, about 35 minutes.
Remove from pan; cool.