Friday, June 26, 2009

Raisin Bread...

Although I didn't do the greatest job of rolling this bread up :-)- it was soooo good! It has as good a flavor as the store-bought! (least that's what they tell me!;) This is a great snack, breakfast, or anytime bread!!!

2 teaspoons of yeast
mixed with 1/4 cup warm water
and 1 t cane sugar

Lightly beat 1 egg and the yolk of another. Set aside the white!

Warm 2/3 cup milk with 3 T butter. (just till warm and butter melts, don't boil)

Add eggs, milk, butter to yeast mixture; blend well.

Beat in 1/4 cup cane sugar, 1 t sea salt, and 1 t vanilla.
Add 1 cup raisins and approx. 4 cups whole wheat flour.

Turn out dough onto floured surface. Knead. (You may knead in 1/2 to 1 cup unbleached flour if necessary, but do will remain very soft and slightly sticky.)

Shape into ball and place in sprayed bowl. Cover and allow to rise until doubled, approx 1 1/2 to 2 hours.

Punch down and roll out into rectangle. Brush with melted butter, sprinkle with approx 1/4 cup cane sugar, drizzle with approx. 2 T honey, and sprinkle with approx 3 T cinnamon.

Roll up on the short end, tucking ends under. Place in buttered bread pan.
Beat the egg white with 1 T water and brush over the top. Sprinkle lightly with approx. 1/4 to 1/2 t cinnamon. Allow to rise until doubled. (This won't rise as high as a plain loaf but should come a little over 9x5 loaf pan.) This rise will take approx 45 minutes to an hour.

Bake for 45 minutes until loaf sounds hollow when tapped and sides and bottom are browned.
Cool on wire rack. yummy! The children requested this for breakfast!!
A great Frugal Friday recipe! Beats the price of store-bought and its just as good!!!

1 comment:

Gina said...

Oh, I want to try this!!! I usually just use my regular bread dough for raisin bread but I haven't taken the time to do it for ages! And this looks even better!!! Thanks for sharing!