Raisin Bran English Muffin Loaf
|Whole wheat flour||2 Cup (32 tbs)|
|Dry yeast||1⁄2 Ounce (2 Packages)|
|Baking powder||1⁄4 Teaspoon|
|Skim milk||2 Cup (32 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Unprocessed wheat bran||1 Cup (16 tbs)|
|Raisins||1⁄3 Cup (5.33 tbs), chopped|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Vegetable cooking spray||1|
Combine whole wheat flour, yeast, salt, and baking powder,- stir well.
Combine milk, water, and honey in a small saucepan; cook over medium heat until very warm (120° to 130Gradually add milk mixture to flour mixture, bearing at medium speed of an electric mixer 3 minutes.
Gradually stir in bran, raisins, and enough all-purpose flour to moke a stiff dough.
Coat two 8 1/2- x 4 1/2- x 3-inch loafpans with cooking spray,- sprinkle each pan with 2 teaspoons cornmeal.
Spoon barter evenly into pans.
Sprinkle remaining 2 teaspoons cornmeal evenly over batter in pans.
Cover and let rise in a warm place (85°), free from drafts, 30 to 45 minutes or until doubled in bulk.
Bake at 400° for 25 minutes.
Remove from pans immediately, and let cool on wire racks.