Anonymous Fri Oct 07 16:50:29 2005

2 c UP TO ...

3 c Flour

1/2 c Sugar

3 t Salt

1 t Cinnamon

1/2 t Nutmeg

2 pk Active dry yeast

2 c Milk

3/4 c Water

1/4 c Oil

4 c Whole wheat flour

1 c Rolled oats

1 c Raisins

1 T Butter, melted

1 t Sugar (opt.)

1976 Pillsbury Bake Off Winner

Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 c flour, 1/2 c

sugar, salt, cinnamon, nutmeg and yeast; mix well. In medium saucepan, heat milk, water

and oil until very warm (120 to 130 degrees). Add warm liquid to flour mixture. Blend at low

speed until moistened; beat 3 minutes at medium speed. By hand, stir in whole wheat

flour, rolled oats, raisins and an additional 1/4 to 3/4 c flour until dough pulls cleanly away

from sides of bowl. On floured surface, knead in remaining 1/4 to 3/4 c flour until dough is

smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with

greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light

and doubled in size, 20 to 30 minutes. Grease two 8 x 4 or 9 x 5 inch loaf pans. Punch

down dough several times to remove all air bubbles. Divide dough in half; shape into

loaves. Place in greased pans. Cover; let rise in warm place until light and doubled in size,

30 to 45 minutes. Heat oven to 375 degrees. Uncover dough. Bake 40 to 50 minutes or until

deep golden brown and loaves sound hollow when lightly tapped. If loaves become too

brown, cover loosely with foil last 10 minutes of baking. Immediately remove from pans;

cool on wire racks. Brush tops of loaves with butter; sprinkle with 1 t sugar. Lenora Smith,

LA.