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Whole Wheat Raisin Bread

ID: 911 Bread/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

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Whole Wheat Raisin Bread
ID: 911 Bread/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 © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.