| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Breads | 14 | Servings | |
INGREDIENTS
| 1 | c | Water; plus 2 tablespoons |
| 1 | lg | Egg |
| 1 | ts | Lemon juice |
| 1 | ts | Lecithin; liquid or granules |
| 2 1/2 | c | Unbleached flour |
| 1/2 | c | Whole-wheat flour |
| 3 | tb | Wheat germ; toasted |
| 2 | tb | Wheat germ; raw |
| 1/4 | c | Rolled oats |
| 1 1/2 | ts | Salt |
| 1 | tb | Dark brown sugar |
| 4 | tb | Nonfat dry milk |
| 3 | tb | Vital wheat gluten |
| 2 | tb | Whey |
| 1 | tb | Unsalted butter |
| 2 1/4 | ts | Active dry yeast |
| 6 | tb | Seedless raisins |
| 6 | tb | Golden raisins |
| 1/3 | c | Walnuts; toasted |
INSTRUCTIONS
Have all ingredients at room temperature. Toast walnuts just briefly in a moderately hot oven, just until they begin to give off their aroma. Let cool, then rub off papery husks & break into pieces or chop coarsely. All all ingredients EXCEPT raisins & nuts to the bread pan in the order given; if your bread machine specifies dry ingredients first, reverse the order. Set the machine on basic cycle, medium crust. At the beep, add the raisins & nuts. If larger pieces of raisins & nuts are desired in the final loaf, reserve about half of the total to add 2-3 minutes after the beep, but make sure to allow enough time in the kneading to cycle for the final batch of raisins & nuts to be worked into the dough. Do NOT use a programmable timer, as this bread contains perishable ingredients. Adapted from recipe in _The Ultimate Bread Machine Book_ by Tom Lacalamita.
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