*  Exported from  MasterCook Mac  *

                        Heartland Raisin Nut Bread

Recipe By     : 
Serving Size  : 14   Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           water -- plus 2 tablespoons
   1      large         egg
   1      teaspoon      lemon juice
   1      teaspoon      lecithin -- liquid or granules
   2 1/2  cups          unbleached flour
     1/2  cup           whole-wheat flour
   3      tablespoons   wheat germ  -- toasted
   2      tablespoons   wheat germ -- raw
     1/4  cup           rolled oats
   1 1/2  teaspoons     salt
   1      tablespoon    dark brown sugar
   4      tablespoons   nonfat dry milk
   3      tablespoons   vital wheat gluten
   2      tablespoons   whey
   1      tablespoon    unsalted butter
   2 1/4  teaspoons     active dry yeast
   6      tablespoons   seedless raisins
   6      tablespoons   golden raisins
     1/3  cup           walnuts -- toasted

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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