I've been baking again and here's another bread recipe. Even the name of this one brings thoughts of good tastes.
If you'd like to make it, the recipe is below. If you have any questions, I'll be glad to answer them. Let me know how you like it.
Whole Wheat, Raspberry, and Cream Cheese Bread - Recipe
2 T vegetable oil
1-1/2 t salt
4 oz raspberry jam (do not use sugar free jam)
2 oz cream cheese
8 oz warm water
1-1/2 cups whole wheat flour
2-/2 cups bread flour
2 T dry yeast
Place all ingredients in large capacity bread machine in order given. Set on dough cycle and turn on.
The first dough cycle on most machines is about 40 minutes. Watch the action to be sure a dough ball forms at least 1/3 way through the cycle. Add a little flour or water if necessary to get the correct consistency.
When first dough cycle is finished, remove dough from machine and place in a greased bowl for first rise. Place the bowl in a warm place such as the oven with the light, but no heat turned on. If you place it out on the counter in a warm place, cover with a damp cloth.
This batch required about 1 1/2 hours for the first rise. Keep in mind that the temperature in your kitchen and the mood of the yeast can change the time required for the dough to rise.
After the first rise, punch down/knead gently the dough to remove excess bubbles.
If you are using crockery or glass pans/bowls for baking, set the empty bread pans in a warm place, too. I use my second oven with the light turned on.
If preheating pans, remove from oven.
For this batch, I am using a pan that makes 4 mini loaves.
Allow bread to rise once again; this batch should take about 1 hour for the second rise, then bake at 350 degrees F for 35 mins. Turn out to racks to cool immediately.
For more of my bread recipes click here.