Porcupine Bread

Course : Bread Machine
Serves: 1 1/2 pound loaf
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---1 1/2 Lb Loaf:
1 packages Active Dry Yeast -- Red Star Brand Or Quick-Rise Yeast
3 Cup Bread Flour -- To 3 1/2 C
1/2 Cup Rolled Oats
1 teaspoon Salt
1 Cup Buttermilk
2 tablespoons Sugar
1/2 Cup Water
2 tablespoons Oil
1/2 Cup Raisins
1/4 Cup Sunflower Seeds
2 tablespoons Sesame Seeds

Preparation / Directions:

(Reg and Machine) In a large mixer bowl, combine 1 1/2 cups bread flour, rolled oats, yeast, sugar and salt; mix well. Heat buttermilk, water and oil until very warm (120-130 degrees F). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in raisins, sunflower seeds, sesame seeds, and enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes (dough may be slightly sticky). Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour (30 minutes for QUICK-RISE yeast). Punch down dough. Form into loaf shape and place in a greased 9x5-inch bread pan. Cover; let rise in warm place until double, about 1 hour (30 minutes for QUICK RISE yeast). Brush top of loaf with egg wash (1 egg blended with 1 Tbsp water). Sprinkle additional sunflower and sesame seeds on loaf. Bake at 375 degrees F for 40 minutes until golden brown. Remove from pan; cool. When using an automatic bread machine, place ingredients into pan in the order suggested by the machine's manual. The recommended temperature for the liquid ingredients is 80 degrees F. When the machine begins "BAKE" lift the lid. Brush top of loaf with egg wash; sprinkle with additional sunflower and sesame seed

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