Squaw bread -- bmm

Yield: 16 servings

Measure Ingredient
⅝ cup Milk Water; (for Welbilt/Dak machines add 2 TB. more water)
2 tablespoons Oil
1½ tablespoon Honey
2 tablespoons Raisins
2 tablespoons Brown sugar
1½ cup Bread flour
1¼ cup Whole wheat flour
¾ cup Rye flour Salt
2 teaspoons Red Star active dry yeast for 1 1/2 lb. Panasonic/ National machines use 4 1/2 tsp. yeast



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.

Source: "Bread Machine Magic" by Linda Rehberg and Lois Conway who say: "We always enjoy this sweet whole wheat and rye bread that's often served in restaurants. Try it toasted for a snack." From: Carl Berger Date: 23 May 94

Submitted By GAIL SHIPP On 03-21-95

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