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Heartland Raisin Nut Bread

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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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