Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FORMATTED BY JOYCE BURTON-----
-----1 1/2 POUND LOAF-----
5/8 c Milk
5/8 c -Water -- (for Welbilt/Dak
-machines add 2 TB. more
-water)
2 tb Oil
1 1/2 tb Honey
2 tb Raisins
2 tb Brown sugar
1 1/2 c Bread flour
1 1/4 c Whole wheat flour
3/4 c Rye flour
1 t -Salt
2 ts Red Star active dry yeast
-for 1 1/2 lb. Panasonic/
-National machines use 4 1/2
-tsp. yeast
In a blender, liquefy the milk, water, oil, honey, raisins, and brown sugar
on high speed. Combine mixture with rest of ingredients in bread pan,
select Light Crust setting, and press Start.
After the baking cycle ends, remove bread from pan, place on cake rack, and
allow to cool 1 hour before slicing.
Source: "Bread Machine Magic" by Linda Rehberg and Lois Conway who say:
"We always enjoy this sweet whole wheat and rye bread that's often served
in restaurants. Try it toasted for a snack."
