| WHOLE WHEAT CINNAMON RAISIN BREAD Makes 2 loaves 16 slices each. 1/3 cup dark brown sugar 2/3 cup raisins 2 tsp salt 2 tbs canola oil 1/4 cup nonfat dry milk 2 cups bread flour 1 tbs + 1 tsp cinnamon 1 1/2 tsp instant dry yeast 3 tbs honey 1 large egg 2 cups whole wheat flour Measure out 1 1/4 cups very warm water. Combine both flours, dry milk, egg, oil, honey, salt, yeast and warm water in bowl. Mix 3 min. then increase speed and mix 5 more min. Transfer dough to a bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temp until dough has nearly doubled in size, 30 min. -Soak raisins in boiling water until plump, 30 min. Drain and pat dry. Transfer dough to a floured surface. Lift up one side of dough and fold one third of it across, press down on dough to remove any air bubbles. Repeat with remaining 3 sides of dough. -Mist 2 loaf pans with cooking spray. Divide dough in half, roll out each half into an 8" square. Brush each square with oil, then sprinkle with cinnamon, brown sugar and raisins. Roll up each square of dough into a tight cylinder, place seam side down in pans. Cover tightly with plastic wrap and let rise at room temp until dough fills the pans, 1 hour 30 min. -Heat oven to 375°. Brush loaves with oil and bake until golden brown, 30 min. Remove from pans and transfer to cool completely, then SERVE... |
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