Hearty Raisin Bread


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If you like raisin bread, here’s one that will make you feel less guilty because it has quite a bit of whole wheat flour in it.  It isn’t as sweet as some raisin breads, but it’s still delicious.  I especially like it toasted; it doesn’t need anything but a little butter.  It's delicious served with summer salads, and makes excellent chicken sandwiches too.  It freezes well; I slice it after it's cool.  I like to stock up on bread for the warmer months so I don't have to bake on hot days.
I baked mine in two 4 x 12" loaf pans, that hold the same volume as my 9 x 5" loaf pans, but give me more, smaller slices – 22 or 23 instead of 16.  The mixing directions are mine, not the original, because I used instant yeast.  Check out our mixer bread information HERE.  Remember, you can also make this recipe by hand too, the way I did for years.
I slice and then freeze the loaves when they are cool.   The photo shows some of my 'baking day'.                   
Hearty Raisin Bread
  3         Cups  Whole Wheat Flour -- 12 ounces
  4         Cups  Flour, All-purpose -- 18 ounces
  2         Packages  Instant Yeast -- 4 teaspoons
  1 ½     Teaspoons  Cinnamon
  2         Teaspoons  Salt
     ½     Cup  Butter -- softened
     ¼     Cup  Honey
  2        Large  Eggs
     ½    Cup  Warm Water -- 120°-125°
  1 ½    Cups  Milk -- 120°-125°
  2        Cups  Raisins -- 10 ounces
  1        Large  Egg White -- optional
  2        Tablespoons  Cold Water -- optional
Add flour (except one cup of white flour), yeast, cinnamon, salt, butter, honey and eggs to mixer bowl.  Turn on mixer and add water and milk mixture slowly as flour absorbs it.  Mix 2 minutes on low.  Change to dough hook.
Add remaining flour if needed to make a dough that pulls away from the sides of the bowl.  Knead with dough hook (or by hand on a lightly floured board) for 5 minutes.  Add the raisins, and let knead 1 or 2 more minutes.
Cover and let rest 10 minutes in a warm place.
Deflate dough, turn out on lightly floured board, divide in half and shape into two loaves (about 2# 2 ounces each)
Place each loaf in a greased 9 x 5 x 3" loaf pan.  Let rise until doubled, about 30 minutes.
Preheat oven while bread is rising.  Beat egg white with water, brush over loaves, if desired.  Bake at 375° for 35-40 minutes until golden brown.
If bread is browning too quickly, cover loosely with foil.  Remove from pans and cool completely on wire racks.
  "Best of Country Breads"

2 comments:

  1. From the picture, the breads on the right look like they were baked in longer loaf pans than the traditional 9 x 5 x 3" loaf pans. If so, where do you find these? They would be great for sandwich loaves and would probably bake better in my oven.

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    Replies
    1. My pans are from Kaiser and measure 12 inches by 4 1/4 inches. They hold a 9 x 5" loaf recipe.
      I use them for our "daily bread" because they make more, smaller slices and are good, as you say, for sandwich loaves.
      I bought mine from T.J.Max and they probably don't have them anymore, but Google 12 x 4" nonstick loaf pans and you may find them online in other brands.
      They are usually European-made, where they are used for quick bread loaves.

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