Raisin Bread
1 LB. LOAF
1 cup Water warm
2 tablespoons Vegetable oil
1 3/4 cups Bread flour
2/3 cup Whole wheat flour
1 tablespoon Packed light brown sugar
1 tablespoon Powdered dry milk
1 teaspoon Salt
1 1/4 teaspoons bread machine yeast
1/2 cup raisins
2 tablespoons Pumpkin seeds
2 tablespoons Sunflower seeds
1 tablespoon Poppy seeds
1 tablespoon Sesame seeds
1 1/2 LB. LOAF
1 1/4 cups Water warm
3 tablespoons Vegetable oil
2 1/3 cups Bread flour
1 cup Whole wheat flour
2 tablespoons Packed light brown sugar
2 tablespoons Powdered dry milk
1 1/2 teaspoons Salt
2 teaspoons bread machine yeast
3/4 cup raisins
3 tablespoons Pumpkin seeds
3 tablespoons Sunflower seeds
1 1/2 tablespoons Poppy seeds
1 1/2 tablespoons Sesame seeds
Measure carefully, adding ingredients, except raisins and seeds to bread machine pan in the order recommended by the manufacturer.
Select Sweet or Basic/White cycle. Use Light or Medium crust color.
Add raisins and seeds at the raisin/nut cycle or 5 minutes before last kneading cycle ends.
Remove baked bread from pan and cool on wire rack. Each one lb. loaf makes 8 servings.
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