|2 tablespoons||Canola oil*|
|2 cups||Whole wheat flour|
|1½ cup||Bread flour|
|1 tablespoon||Vital gluten|
|2 teaspoons||Red Star Active Yeast|
|1 cup||Raisins; floured|
*I may have used only 1 tablespoon of the oil (can't remember).
Since I like a lighter crust, I made this in my Zoji on the "Basic White Bread" setting with baking degree set on "Light," instead of on the "Raisin Bread Setting." I floured the raisins and added them 30 minutes after the kneading started.
I know I had to add additional water, until the dough "looked right," but I didn't measure it. I may have added as much as one-fourth cup.
This made a beautiful loaf....almost to the top of the pan. The next time I make it, I'll try to remember to write down the amounts!
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