*  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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