Spiced Raisin Nut Bread
A hearty, sweet yeast bread laden with spices, raisins and nuts with a secret ingredient -- a can of undiluted condensed tomato soup.
1 (0.25-ounce) packet active dry yeast, or 2 1/4 teaspoons
1/4 cup warm water
2 1/2 cups all-purpose or bread flour
1/2 cup whole wheat flour
1/4 cup granulated sugar
1 tablespoon wheat germ
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/8 teaspoon baking soda
1/8 teaspoon ground cloves
1 large egg
2 tablespoons vegetable oil
1 (10-ounce) can condensed tomato soup, undiluted
1/2 cup walnuts, chopped
1/2 cup raisins
- Dissolve yeast in warm water; set aside.
- In a bowl combine flour, whole wheat flour, brown sugar, wheat germ, cinnamon, allspice, nutmeg, baking soda, cloves, egg, oil, and tomato soup (undiluted). Add the yeast mixture and knead until smooth and satiny, about 10 minutes. Knead in chopped walnuts and raisins. Allow to rise, covered, in a warm place for 2 hours.
- Punch down; place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour.
- Bake at 350°F (175°C) for 20 to 30 minutes, or until golden brown.
Makes 1 loaf.