Whole wheat raisin bread

Whole wheat raisin bread

Ingredients/Components

• cinnamon
• eggs - 2 item
• salt - 3 tsp
• water
• oil
• oleo
• bread flour
• maple syrup - 3/4 c
• slightly beaten eggs - 5 item
• whole wheat flour - 2 to
• dry yeast - 2 pkg
• + 1 tsp - 3 Tbsp
• golden raisins - 1 c
• RapidRise yeast - 5 pkg
• quartered maraschino cherries - 1/2 c
• No-Salt - 1 tsp
• oil Puritan or canola - 1/3 c
• In large bowl, blend flour white, yeast, salt and cinnamon

How to make whole wheat raisin bread:

In saucepan, heat first 3 ingredients until lukewarm, 120° to 125°. In large bowl, blend flour (white), yeast, salt and cinnamon. Add eggs and warm liquid. Beat 2 minutes with electric beater. Stir in whole wheat flour, raisins and cherries.

Put on floured board and knead lightly to soft ball. Put in large, greased bowl and turn over once. Cover and let rise until doubled, 45 to 60 minutes.

Pam-spray two 9 x 5 x 4-inch loaf pans. Punch down dough. Divide into 2 pieces. Cut each piece in half and each half in 5 pieces. Shape each piece into a smooth ball and place 2 rows of each in the 2 pans. Two rows, 5 each in each pan, brush with oleo. Let rise until double.

Bake about 25 to 30 minutes at 350° or until it sounds hollow when tapped. Place on side, on cooling rack, after removing from pan. If you slice while warm, use an electric knife as it makes a sharp, clean cut.

This bread should be kept in freezer. It might mold as it contains no preservatives. This makes excellent toast. Spread with cream cheese, butter or jelly. Yields 2 loaves.Plain Whole Wheat Bread:4 1/8 to 4 1/4 c. water1 c. maple syrup5 pkg. RapidRise yeast3 Tbsp. + 1 tsp. ground cinnamon5 slightly beaten eggs1 scant c. oil3 tsp. salt7 to 8 c. whole wheat flour Heat first 3 ingredients to 120° to 125°; cool to 115°. Mix all dry ingredients. Add eggs and cool mixture. Follow recipe for Whole Wheat Raisin Bread using 5 loaf pans and baking as for the raisin bread. This should also be

Recipe categories: Breads, Grains, Yeast breads.