Title: Squaw Bread #2
Categories: Breadmaker
Yield: 16 Servings
| FORMATTED BY JOYCE BURTON |
| 1 1/2 POUND LOAF |
| 5/8 | c | Milk |
| 5/8 | c | -Water; (for Welbilt/Dak machines add 2 TB. more water) |
| 2 | tb | Oil |
| 1 1/2 | tb | Honey |
| 2 | tb | Raisins |
| 2 | tb | Brown sugar |
| 1 1/2 | c | Bread flour |
| 1 1/4 | c | Whole wheat flour |
| 3/4 | c | Rye flour |
| 1 | ts | Salt |
| 2 | ts | Red Star active dry yeast for 1 1/2 lb. Panasonic/ National |
| FORMATTED BY URSULA R.TAYLOR |
| 1 LB. LOAF |
| 3/8 | c | Milk |
| 3/8 | c | Water (for Welbilt add 1 tbsp. more water |
| 1 1/2 | tb | Oil |
| 1 | tb | Honey |
| 1 1/2 | tb | Raisins |
| 1 1/2 | tb | Brown sugar |
| 1 | c | Bread flour |
| 3/4 | c | Whole wheat flour |
| 1/2 | c | Rye flour |
| 1 | ts | Salt |
| 2 | ts | Red Star active dry yeast |
SOURCE: Bread Machine Magic by Linda Rehberg & Lois Conway, copyright
1992, ISBN #0-312-06914-6 (paperback original).
In a blender, liquefy the milk, water, oil, honey, raisins, and brown
sugar on high speed. Combine mixture with rest of ingredients in bread
pan, select Light Crust setting, and press Start.
After the baking cycle ends, remove bread from pan, place on cake rack,
and allow to cool 1 hour before slicing.