21
WHOLE WHEAT RAISIN BREAD
INGREDIENTS
1-LB.
1½-LB.
2-LB.
Water (80°F – 90°F)
1 cup
1¼ cups
1
2
/
3
cups
Unsalted butter or mar-
garine, cut in pieces
1½ Tbsp.
2 Tbsp.
2½ Tbsp.
Honey
1 Tbsp.
4 tsp.
2 Tbsp.
Grated orange peel
1 Tbsp.
4 tsp.
2 Tbsp.
Salt
¾ tsp.
1 tsp.
1¼ tsp.
Ground cinnamon
½ tsp.
¾ tsp.
1 tsp.
Whole wheat flour
1 cup
1¼ cups
1½ cups
Bread flour
1½ cups
2 cups
2½ cups
Bread machine yeast
1¼ tsp.
2 tsp.
3 tsp.
Vital wheat gluten
1 tsp.
1½ tsp.
2 tsp.
Raisins
¼ cup
1
/
3
cup
½ cup
Walnuts, chopped
¼ cup
1
/
3
cup
½ cup
1. Measure ingredients, except raisins and walnuts, into bread pan in the
order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into a
wall outlet.
Note: For 1-lb. or 1½-lb. loaf, you can add the raisins and walnuts into
automatic fruit & nut dispenser here; for a 2-lb loaf, we recommend waiting
and adding directly into the bread pan at the “add ingredient” beep, since
the full amount required for the recipe is more than the dispenser will hold.
3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press
the START/STOP button.
4. If adding ingredients directly to the bread pan for a 2-lb. loaf, add raisins
and walnuts at “add ingredient” beep.
5. The complete signal will sound when bread is done.
6. Using pot holders remove bread pan from baking chamber and carefully
remove bread from pan. (If kneading paddle remains in bread, remove
paddle once bread has cooled.)
7. Allow bread to cool on a wire rack until ready to serve (at least
20 minutes).
MAKES 1 LOAF
WHOLE
WHEA
T
BK1065SQ_IB-and-Recipes_21897.indd 21
1/22/18 2:39 PM