Total Calories: 154
In large bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup sugar, salt, cinnamon, nutmeg and yeast mix well. In medium saucepan, heat milk, water and oil until very warm (120 to 130°F.). Add warm liquid to flour mixture. Blend at low speed until moistened beat 3 minutes at medium speed. By hand, stir in whole wheat flour, rolled oats, raisins and an additional 1/4 to 3/4 cup all-purpose flour until dough pulls cleanly away from sides of bowl.
On floured surface, knead in remaining 1/4 to 3/4 cup all-purpose flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 20 to 30 minutes.
Grease two 9 x 5- or 8 x 4-inch loaf pans. Punch down dough several times to remove all air bubbles. Divide dough in half shape into loaves. Place in greased pans.
Cover let rise in warm place until light and doubled in size, 30 to 45 minutes.
Heat oven to 375°F. Uncover dough. Bake 40 to 50 minutes or until deep golden brown and loaves sound hollow when lightly tapped. If loaves become too brown, cover loosely with foil last 10 minutes of baking. Immediately remove from pans cool on wire racks. Brush tops of loaves with margarine sprinkle with 1 teaspoon sugar.
HIGH ALTITUDE - Above 3,500 feet: No change.
Nutrition Per Serving (1 slice): Calories 160 Protein 5g Carbohydrate 29g Fat 3g Sodium 210mg
PICTURE: Left to right: Onion Lover's Twist, Whole Wheat Raisin Loaf
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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