Raisin Bran Bread
This recipe produces a molasses-sweetened raisin bran bread with a soft and moist crust.
Serves: 16 1 slice servings
- 1 2/3 cups whole wheat pastry flour
- 1 1/4 cups wheat bran
- 1 teaspoon baking soda
- 1 1/3 cups skim or low-fat milk
- 1/2 cup molasses
- 2 tablespoons walnut or vegetable oil
- 1 tablespoon lemon juice
- 1/2 cup dark raisins
- Place the flour, wheat bran, and baking soda in a large bowl, and stir to mix well. Set aside.
- Place the milk, molasses, oil, and lemon juice in a medium-sized bowl, and stir to mix well. Add the milk mixture to the flour mixture, and stir just until the dry ingredients are moistened. Fold in the raisins.
- Coat an 8-x-4-inch loaf pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325°F for about 50 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean. Be careful not to overbake.
- Remove the loaf from the oven, and let sit for 15 minutes. Invert the loaf onto a wire rack, turn right side up, and cool to room temperature. Wrap the loaf in plastic wrap or aluminum foil, and allow to sit for several hours before slicing and serving. (This will give the loaf a softer, moister crust.) Refrigerate any leftovers not eaten within 24 hours.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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