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Whole Wheat Raisin Bread

911Bread/Rolls
  Yield/Servings: 2 loaves  
Ingredients:
6 1/2 to 7 cups whole wheat flour
1/3 cup light brown sugar, firmly packed
1 1/2 tsp. salt
2/3 cup water
2 pkg. Fleischmann's active dry yeast
1/3 cup honey
1/3 cup butter
3 eggs (room temperature)
1 tsp. cinnamon
1/4 tsp. cloves
1 cup dark seedless raisins`
 
 
Instructions:
In a large bowl thoroughly mix 2 cups whole wheat flour, brown sugar, salt and undissolved yeast. Combine milk, water, honey and butter in a saucepan. Heat over low heat till liquids are very warm (120 degree - 130 degree). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, cinnamon, cloves and 1 cup whole wheat flour. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in raisins and enough additional flour to make a soft dough. Turn out onto a lightly floured board; knead till smooth. About 5 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, till doubled in bulk, about 1 hour.

Punch dough down; turn out onto lightly floured board. Divide dough in half. Roll each half into a 12 x 9 inch loaf pans. Cover; let rise in warm place, free from draft, till doubled in bulk, about 1 hour. Bake at 375 degree for 35 minutes, or till done. Remove from pans and cool on wire racks.
 
Submitted by: Creative Cooking USA

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