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.
GOLDEN RAISIN WHEAT BREAD
Since I'm single, I freeze extra loaves in freezer bags when I bake this nicely moist bread. Then the night before I'm about to run out of bread, I take a loaf out and thaw it at room temperature. It was only after I retired that I became interested in cooking and baking. Now, when relatives and I get together at Christmastime, I'm the one who's asked to bring the bread. -Nilah Schenck, Beloit, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 3 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- In a small bowl, combine raisins and water; let stand for 10 minutes. Drain well; set aside. In a large bowl, combine whole wheat flour, yeast, salt and baking soda. In a saucepan, heat yogurt, water, honey and butter to 120°-130°. Add to dry ingredients. Add raisins and enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. 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; divide into thirds. Shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 99 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 191mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
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.
GOLDEN RAISIN ZUCCHINI BREAD
Got this from a cook book called A Harvest of Pumpkins and Squash...makes a nice and moist bread, the sunflower seeds provide a nice crunch...and this is a healthy twist to the classic zucchini bread as it takes white whole wheat flour! The original recipe has more sugar...I tweaked it a bit so as to make it a little less sweet. I also substitute mini chocolate chips instead of the raisins...but that is a personal choice.
Provided by Marz7215
Categories Breakfast
Time 1h10m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Butter and flour one 9x5-inch loaf pan. Make sure you cover the entire pan, as the batter may stick if you do not do a good job!
- In a large bowl, combine the oil, sugars and eggs and beat until thoroughly blended.
- In a medium bowl, stir together the flours, baking powder, baking soda, salt, cinnamon and allspice. Add the flour mixture to the egg mixture and beat until smooth. Stir in vanilla, raisins, zucchini and 1/2 cup sunflower seeds.
- Scrap batter into the prepared pan and sprinkle with reserved sunflower seeds if desired. Bake for 50 to 60 minutes or until tooth pick comes out clean when inserted into the center. Transfer to a wire rack and let cool for 10 minutes. Remove from pan and let cool completely on the rack.
Nutrition Facts : Calories 333, Fat 19.1, SaturatedFat 1.7, Cholesterol 42.3, Sodium 148, Carbohydrate 37.7, Fiber 2.7, Sugar 20.6, Protein 5.2
RAISIN WHOLE WHEAT QUICK BREAD
This delicious recipe has been a family favorite for many years. We especially enjoy it during the holidays. Once you bake this, you can't resist fixing it again and again.
Provided by Taste of Home
Time 1h20m
Yield 3 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the milk, butter and honey. Stir into dry ingredients just until moistened. Fold in the carrots, raisins, dates, almonds and pecans., Transfer to three greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 252 calories, Fat 11g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 167mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 4g fiber), Protein 5g protein.
GOLDEN RAISIN WHEAT BREAD
Since I'm single, I freeze extra loaves in freezer bags when I bake this nicely moist bread. Then the night before I'm about to run out of bread, I take a loaf out and thaw it at room temperature. It was only after I retired that I became interested in cooking and baking. Now, when relatives and I get together at Christmastime, I'm the one who's asked to bring the bread. -Nilah Schenck, Beloit, Wisconsin From County Woman
Provided by The Daycare Lady
Categories Yeast Breads
Time 1h10m
Yield 3 loaves, 48 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine raisins and water; let stand for 10 minutes. Drain well; set aside. In a large bowl, combine whole wheat flour, yeast, salt and baking soda. In a saucepan, heat yogurt, water, honey and butter to 120°-130°. Add to dry ingredients. Add raisins and enough all-purpose flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. 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; divide into thirds. Shape into loaves. Place in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
- Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 3 loaves (16 slices each).
Nutrition Facts : Calories 99.8, Fat 1.8, SaturatedFat 1, Cholesterol 4.5, Sodium 186.1, Carbohydrate 18.7, Fiber 1.4, Sugar 3.8, Protein 2.8
GOLDEN RAISIN AND ROSEMARY WHEAT BREAD
Number Of Ingredients 10
Steps:
- Make 1 ½-Pound Recipe with bread machines that use 3 cups flour, or make 2-Pound Recipe with bread machines that use 4 cups flour.Measure carefully, placing all ingredients except raisins in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signalSelect Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles Remove baked bread from pan, and cool on wire rack.1 Slice: 160 calories (20 calories from fat) 2g fat (0g saturated) 0mg cholesterol 320mg sodium 34 carbohydrate (3g dietary fiber) 4g proteinSUCCESS TIP Success Tip: If your bread machine doesn't have a Raisin/Nut signal, add the raisins 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs.SUCCESS TIPDon't forget to crumble the dried rosemary leaves before adding them so more of the delicate flavor will be released. Also, because dried leaves are very sharp, crumbling them will help eliminate larger, sharp pieces of rosemary in the bread.DID YOU KNOW?Rosemary, a member of the mint family, grows wild in its native Mediterranean area. The long, pointy silver-green leaves are very aromatic and have the flavor of both lemon and pine.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
GOLDEN WHEAT BREAD
"This bread is great alone or with a bowl of bean soup," recommends Cindy Reams of Philipsburg, Pennsylvania. The hearty loaf has a crispy golden crust, so it's perfect with butter or your favorite jam.
Provided by Taste of Home
Time 14m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 8
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed).
Nutrition Facts :
RUSTIC WHEAT CINNAMON RAISIN BREAD
I looked and looked for a cinnamon raisin bread with wheat flour that wasn't for the ABM and couldn't find one.... so I made my own! Makes a very large loaf or two small loaves. **NOTE** This recipe calls for instant yeast! If you use regular active yeast, you will need to adjust the amount of yeast, your dough will take longer to raise, the water temperature will need to be reduced and method of mixing should include proofing the yeast before adding it to the mixture. Both poor reviews came when reviewer used active yeast - I suggest only using instant yeast unless you are an experienced bread maker (I am not, thus why I use the instant yeast, its much more forgiving).
Provided by Brooke the Cook in
Categories Yeast Breads
Time 2h55m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- In your mixer, combine 1 1/2 cup bread flour, yeast, cinnamon, and salt.
- Heat water, honey and maple syrup in a saucepan over low heat until it reaches 120-130 degrees.
- Using low speed, slowly add water mixture to flour mixture. Mix on medium speed until there are no lumps, about 2-3 minutes.
- With your mixer on low speed, add wheat flour and oatmeal half a cup at a time. Then add remaining bread flour half a cup at a time until dough clears the side of the bowl. Dough will be sticky.
- Turn onto a floured surface and knead until dough is smooth (apx 5 minutes) adding the raisins as you go along. Add more flour 1 tablespoon at a time as necessary.
- Turn into oiled bowl and flip dough so that top of dough is oiled. Cover and let rise until double, approximately 60-90 minutes.
- Using lightly oiled hands, turn out dough and shape into 2 small round loaves and place on greased baking sheet OR 1 large loaf and place in 9x5 bread ban, cover and let rise 60-90 minutes.
- If you like a softer crust, brush tops of loaves with oil.
- Preheat oven to 375 degrees and bake for 40-45 minutes. Check bread after 30 minutes and cover with foil if its getting too dark on top. If making two smaller loaves, they may be done sooner.
- Remove bread from pans and cool completely on a wire rack.
Nutrition Facts : Calories 162.2, Fat 1.6, SaturatedFat 0.2, Sodium 148, Carbohydrate 33.9, Fiber 2.4, Sugar 8.5, Protein 4.1
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
RAISIN WHEAT BREAD
"My husband likes dense, hearty breads with a little crunch," says Lorraine Darocha of Mountain City, Tennessee. "So I took a basic wheat bread recipe and added crunchy sunflower seeds plus raisins and honey for sweetness. It's moist and tender but filling, too."
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select wheat bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 164 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 29g carbohydrate, Fiber 3g fiber), Protein 5g protein.
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