Recipe - Round Raisin Loaf

2 cup Buttermilk biscuit mix
1/3 cup Uncooked quickcooking oats
One half cup Seedless raisins
1 teaspoon Doubleacting baking powder
One fourth teaspoon Salt
1 Egg
1 One fourth cup Skimmed milk or reliquified
nonfat dry milk
Nonnutritive sweetner
equivalent to One half cup sugar

I found this recipe for raisin bread in some old recipes from my
greatgrandmother. It was in Good Housekeeping magazine in a section titled
"you & your diet", I don't know what year but the clipping is pretty
yellow.

At least 1 hour and 30 minutes before serving:

Preheat oven to 350*. Grease 1 One half 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 4550 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, One half fat.
I don't 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 Breadbakers Digest by mrsu@juno.com (Melissa A. Uttendorfsky) on
Mar 09, 1998