Cracked Wheat Raisin Bread


Serves: 40
Total Calories: 77

Ingredients

1 1/2 cups uncooked cracked wheat
1 cup raisins
1/2 cup firmly packed brown sugar
2 teaspoons salt
3 tablespoons margarine or butter
2 cups boiling water
2 packages active dry yeast
2/3 cup warm water
5 to 6 cups all-purpose flour
1 egg, beaten

Directions:

1. In large bowl, combine cracked wheat, raisins, brown sugar, salt, margarine and 2 cups boiling water mix well. Let cool to 105 to 115°F.

2. In small bowl, dissolve yeast in warm water (105 to 115°F.). Add dissolved yeast and 2 cups flour to cracked wheat mixture blend at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in an additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl.

3. On floured surface, knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic, about 10 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, 45 to 60 minutes.

4. Grease large cookie sheet. Punch down dough several times to remove all air bubbles. Divide dough in half shape each into a ball. Place on greased cookie sheet. Cover let rise in warm place until light and doubled in size, 45 to 60 minutes.

5. Heat oven to 350°F. Uncover dough. With sharp knife, slash a 1/2-inch-deep lattice design on top of each loaf. Brush with beaten egg. Bake at 350°F. for 35 to 45 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet cool on wire racks for 1 hour or until completely cooled.

High Altitude (above 3500 feet): No change.

Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 120 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 0 g 0% * Cholesterol: 5 mg 2% * Sodium: 120 mg 5% * Total Carbohydrate: 24 g 8% * Dietary Fiber: 2 g 8% * Sugars: 5 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1 Starch, 1/2 Fruit or 1 1/2 Carbohydrate

See Cook's Note: How to Prepare Yeast Breads and Cook's Note: The Upper Crust

Nutritional Facts:

Serves: 40
Total Calories: 77
Calories from Fat: 4

This Cracked Wheat Raisin Bread recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.


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Cook's Note: Biscuit Tips
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Cook's Note: Broth Substitutions
Cook's Note: Broth and Consomme
Cook's Note: How to Braid Yeast Bread Dough
Cook's Note: How to Prepare Baking Powder Biscuits
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Cook's Note: How to Prepare Yeast Breads
Cook's Note: How to Shape Dinner Rolls
Cook's Note: How to Shape Focaccia
Cook's Note: How to Thicken Stews
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Cook's Note: Keep Rising Dough Covered
Cook's Note: Making Soup in an Electric Slow Cooker
Cook's Note: Overnight Method
Cook's Note: Pancake Tips
Cook's Note: Popover Tips
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Cook's Note: Soup for Starters
Cook's Note: Storing Soup and Stew
Cook's Note: The Upper Crust
Cook's Note: Tips for Successful Broth
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Cook's Note: Yeast Breads
Cook's Note: Yeast Tip
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