Wednesday, November 25, 2009

Raisin Bread

My dairy allergic family loves Raisin bread but everything on the grocery store shelf has milk or whey or casein so I went searching for a good recipe to make it myself. Finally altered one just right.

Raisin Bread

2 cups Golden Raisins
1 1/2 cups water
2 pkgs active dry yeast
1 cup warm raisin water (110-115 degrees)
1/2 cup warm milk (110-115 degrees)
1/2 cup butter or margarine, melted (I use extra light olive oil)
1/2 cup honey
2 tsp salt
1 tsp ground cinnamon
2 eggs
2 cups whole wheat flour
4 1/2 cups all purpose flour
1 egg white
2 Tbl cold water

Boil 2 cups raisins in 1 1/2 cups water. Cool and reserve 1 cup of the liquid.

In mixing bowl, dissolve yeast in warm water. Add the raisin water, milk, butter, honey, salt, cinnamon, eggs, and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. (I just use my kitchen aid mixer with the dough hook throughout the mixing and kneading process).

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface, sprinkle with the raisins and knead in. Divide dough in half, and shape into loaves. Place into 2 greased, 9x5x3 inch loaf pans. Cover and let rise until doubled, about 45 minutes. Beat egg white and cold water; brush over dough. Bake at 375 degrees for 35-40 minutes or until golden brown. cover loosely with foil if top brown too quickly. Remove from pans to wire racks to cool.

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