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Name: Round Raisin Loaf
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1/4 c Skimmed milk or reliquified; 1/4 ts Salt; 1/3 c Uncooked quick-cooking oats; 1/2 c Seedless raisins; 1 Egg; 1 ts Double-acting baking powder; Nonnutritive sweetner; 2 c Buttermilk biscuit mix

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INGREDIENTS

1 1/4 c Skimmed milk or reliquified
1/4 ts Salt
1/3 c Uncooked quick-cooking oats
1/2 c Seedless raisins
1 Egg
1 ts Double-acting baking powder
Nonnutritive sweetner
2 c Buttermilk biscuit mix

INSTRUCTIONS

I found this recipe for raisin bread in some old recipes from my great-grandmother. It was in Good Housekeeping magazine in a section titled "you & your diet", I dont know what year but the clipping is pretty yellow. At least 1 hour and 30 minutes before serving: Preheat oven to 350*. Grease 1 1/2 quart round casserole. In medium bowl, combine biscuit mix, oats, raisins, baking powder and salt. In 2 cup measure or small bowl, stir remaining ingredients; stir into dry ingredients until well combined. Pour into casserole; bake 45-50 minutes until loaf pulls away from sides of casserole. Cool 10 minutes on rack; remove and finish cooling. Makes 16 servings. Exchanges per serving: 1 bread, 1/2 fat. I dont know if the exchange information would be right for todays diabetic diet since things have changed since this recipe was published in what I believe to be somewhere between 1950 and 1970. I only included the exchange information because it was part of the recipe, and I thought it might be interesting to see how things have changed. Posted to Bread-bakers Digest by mrsu@juno.com (Melissa A. Uttendorfsky) on Mar 09, 1998

NOTES

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Round Raisin Loaf

1 1/4 c Skimmed milk or reliquified
1/4 ts Salt
1/3 c Uncooked quick-cooking oats
1/2 c Seedless raisins
1 Egg
1 ts Double-acting baking powder
 Nonnutritive sweetner
2 c Buttermilk biscuit mix

I found this recipe for raisin bread in some old recipes from my  great-grandmother. It was in Good Housekeeping magazine in a section titled  "you & your diet", I dont know what year but the clipping is pretty  yellow.    At least 1 hour and 30 minutes before serving:    Preheat oven to 350*. Grease 1 1/2 quart round casserole. In medium bowl,  combine biscuit mix, oats, raisins, baking powder and salt. In 2 cup  measure or small bowl, stir remaining ingredients; stir into dry  ingredients until well combined. Pour into casserole; bake 45-50 minutes  until loaf pulls away from sides of casserole. Cool 10 minutes on rack;  remove and finish cooling. Makes 16 servings.    Exchanges per serving: 1 bread, 1/2 fat.  I dont know if the exchange information would be right for todays diabetic  diet since things have changed since this recipe was published in what I  believe to be somewhere between 1950 and 1970. I only included the exchange  information because it was part of the recipe, and I thought it might be  interesting to see how things have changed.    Posted to Bread-bakers Digest by mrsu@juno.com (Melissa A. Uttendorfsky) on  Mar 09, 1998

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Nutrition

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Serving Size: 1 Serving (353g)
Recipe Makes: 1 Servings

Calories: 1253
Calories from Fat: 359 (29%)

Amt Per Serving		% DV

	Total Fat 39.8g	53 %
	Saturated Fat 10.5g	52 %
	Monounsaturated Fat 21.2g
	Polyunsanturated Fat 5.2g
Cholesterol 216mg		66 %
Sodium 3305.2mg		114 %
Potassium 994.3mg		26 %
Total Carbohydrate 201.7g		59 %
	Dietary Fiber 7.8g	31 %
	Sugars, other 193.9g
Protein 26.6g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1253

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