WHOLE WHEAT RAISIN BREAD
Make and share this Whole Wheat Raisin Bread recipe from Food.com.
Provided by havent the slightest
Categories Yeast Breads
Time 2h35m
Yield 1 loaf (2 lb)
Number Of Ingredients 9
Steps:
- Soak raisins beforehand in some warm water.
- In a large bowl, combine all the white flour, sugar, undissolved yeast, salt, and cinnamon.
- In another bowl, mix warm water and canola oil.
- Gradually add warm water mixture to flour mixture.
- Beat together, then stir in raisins and whole wheat flour. Stir until mixture is consistent.
- Knead on lightly floured surface until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes.
- Divide into 3 balls and place in loaf pan. Cover; let rise in warm, place until doubled in size, about 1 to 1.5 hours.
- Bake at 350F for 30 to 35 minutes or until done.
- Remove from pans; cool on wire rack. Brush with melted butter.
WHOLE-WHEAT CINNAMON-RAISIN BREAD
Provided by Ellie Krieger
Time 4h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Make the dough.
- Measure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
- Let it rise.
- Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.
- Soak the raisins.
- Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.
- Fold the dough.
- Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
- Add the filling.
- Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.
- Form the loaves.
- Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.
- Bake the bread.
- Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.
WHOLE WHEAT ZUCCHINI RAISIN NUT BREAD
I have never made these before- in fact, they are cooking right now as I am trying this. I modified the original recipe to include brown sugar- sorta an afterthought(which called for just 2 c. white sugar) when I had already added the 2 c. white sugar. Anyway, you might find that the bread is too sweet with all that sugar or you may like it if you enjoy really sweet breads.
Provided by Lil Bit
Categories Breads
Time 1h20m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees.
- In large mixing bowl, beat eggs until frothy.
- Add sugar, oil and vanilla to eggs and beat until thick.
- Stir in zucchini.
- Sift together dry ingredients and add to zucchini mixture; mix well.
- In a small bag, mix together 1 tbsp brown sugar and 1 tbsp flour.
- Dredge the nuts and raisins thoroughly in flour and sugar mixture to keep them from settling to the bottom of the bread.
- Stir the nuts and raisins into the mixture.
- Pour into two greased and lightly floured 9 x 5 x 3 inch bread pans or 2 muffin tins (yield 24 muffins).
- Bake 1 hour or until done.
- Heat the 3 tbsp sugar in a small dish and add the sugar.
- Baste the bread or muffin tops with the mixture when they appear to have around 5 minutes left baking.
- It makes a really nice crunchy, sugary crust.
Nutrition Facts : Calories 275.2, Fat 14.6, SaturatedFat 2.6, Cholesterol 30.2, Sodium 179.3, Carbohydrate 35.1, Fiber 1.6, Sugar 25.1, Protein 3.1
WHOLE-WHEAT CINNAMON-RAISIN BREAD
Turns out perfect and is such a pleasure to eat! I have changed it just a little, replacing dry milk powder(and water) with non dairy milk. I like to add in some cinnamon to the dough when making too. You can also replace the raisins with dried cherries or other fruit(and try adding in some mini chocolate chips-yum!) You can half the recipe easily. I like to make a little more filling :) Recipe courtesy Ellie Krieger for Food Network Magazine.
Provided by Sharon123
Categories Yeast Breads
Time 4h30m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Make the dough:.
- Measure out 1 1/4 cups very warm water(I use soy milk and leave out the dry milk powder) and check the temperature; it should be 120 degrees F to 130 degrees F(not too hot, but warm-I use my wrist to determine temperature). Combine both flours, the dry milk(leave out if using soy or other non dairy milk), egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
- Let it rise:.
- Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes(time may vary, it may take a little longer).
- Soak the raisins:.
- Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes(I use apple juice for more flavor). Drain and pat dry.
- Fold the dough:.
- Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
- Add the filling:.
- Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.
- Form the loaves:.
- Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.
- Bake the bread:.
- Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.
Nutrition Facts : Calories 1475.7, Fat 21.2, SaturatedFat 2.7, Cholesterol 96, Sodium 2464.9, Carbohydrate 294.3, Fiber 20.9, Sugar 98.8, Protein 40.3
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