WHOLE-WHEAT CINNAMON-RAISIN BREAD
Provided by Ellie Krieger
Time 4h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Make the dough.
- Measure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
- Let it rise.
- Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.
- Soak the raisins.
- Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.
- Fold the dough.
- Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
- Add the filling.
- Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.
- Form the loaves.
- Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.
- Bake the bread.
- Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.
WHOLE WHEAT RAISIN BREAD
Make and share this Whole Wheat Raisin Bread recipe from Food.com.
Provided by havent the slightest
Categories Yeast Breads
Time 2h35m
Yield 1 loaf (2 lb)
Number Of Ingredients 9
Steps:
- Soak raisins beforehand in some warm water.
- In a large bowl, combine all the white flour, sugar, undissolved yeast, salt, and cinnamon.
- In another bowl, mix warm water and canola oil.
- Gradually add warm water mixture to flour mixture.
- Beat together, then stir in raisins and whole wheat flour. Stir until mixture is consistent.
- Knead on lightly floured surface until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes.
- Divide into 3 balls and place in loaf pan. Cover; let rise in warm, place until doubled in size, about 1 to 1.5 hours.
- Bake at 350F for 30 to 35 minutes or until done.
- Remove from pans; cool on wire rack. Brush with melted butter.
WHOLE WHEAT RAISIN LOAF
My mother introduced this loaf to my family 20 years ago. It was a favorite bread during the holidays and became a favorite at our Bed and Breakfast as the bread in our Creamcheese and Banana Slice French Toast Sandwiches.
Provided by Michael Sommermeyer
Categories Yeast Breads
Time 2h25m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Combine 2 cups of all-purpose flour (spooning lightly to measure) the sugar, salt, cinnamon, nutmeg and yeast in a large bowl.
- Heat milk, water and oil in a medium size sauce pan until very warm (120 to 130-degrees).
- Pour into dry ingredients.
- Beat mixture with electric mixer on medium speed 4 minutes or until well blended.
- Add whole wheat flour, oats and raisins; beat with a wooden spoon until blended.
- Beat in enough of the remaining white flour to make a soft dough.
- Turn dough out onto a light floured surface.
- Kneed until smooth and elastic, about 5 minutes, using only enough of the remaining white flour to keep the dough from sticking.
- Place dough into a large buttered bowl; turn to bring buttered side up and cover with a cloth.
- Let rise in a warm place, away from drafts, until double in volume, about one hour.
- Grease two loaf pans.
- Punch down dough; divide in half; shape into loaves.
- Place loaves in pans; brush tops with melted butter.
- Cover and let rise in a warm place until double, about 30 minutes.
- Bake at 375-degrees for 40 minutes and loaves sound hallow when tapped with fingers.
- Remove from pans to wire rack and brush with butter.
- Let cool.
Nutrition Facts : Calories 2494.5, Fat 46.1, SaturatedFat 10.9, Cholesterol 34.2, Sodium 3640.3, Carbohydrate 468.1, Fiber 43.8, Sugar 95.1, Protein 72.9
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