Honey Wheat Bread With Raisins Recipes

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.

Steps:

• In a mixing bowl combine whole wheat flower, baking powder, baking soda, cinnamon, and sugar.
• In a separate bowl combine the dark brown sugar, Egg whites, butter, honey, and milk.
• With a mixer combine the wet ingredients with the dry ingredients on medium low speed for 15 seconds then add the apple pieces and raisins and mix on same speed for additional 25 seconds. Batter should be lumpy with apples and raisins but moist looking. Spray a large loaf pan with non stick baking spray before putting batter in oven at 350 for 50 minutes knife should come out clean when inserted in center of loaf to know its done. Enjoy!

Steps:

• Spray the bread container of your bread machine with cooking spray.
• Add ingredients,except pecans and raisins, according to the recommendation of your bread machine manufacturer.
• Use the whole wheat or basic/white setting.
• Use the light or medium crust setting.
• Remove and cool on rack when baked.

Steps:

• Add all but the sunflower seeds and raisins in your bread machine in the order listed.
• Set to the whole wheat, large loaf setting.
• Allow your machine to make dough into a ball before adding seeds and raisins.
• Allow your machine to do the rest until bread is finished baking.
• Remove loaf etirely from machine and baste with melted butter or margarine while still very warm. This will keep the crust fresh and soft.
• When bread is cool you may slice and store in an airtight container or storage bag.

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).

Steps:

• In a bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120°-130°; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining 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. Shape into two loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40-45 minutes. Remove from pans to cool on wire racks.

Steps:

• Dissolve yeast and sugar in 1/2 cup warm water.
• Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
• Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
• Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
• Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

Steps:

• Start by:.
• 1,Gathering and measure out all ingredients.
• 2, Warm the Water to 105 degrees Fahrenheit.
• 3, Warm the Honey to 80 to 90 degrees Fahrenheit.
• 4, Warm the Butter to room temperature.
• 5, Mix the Bread Flour and the Wheat flour together (DRY) in a bowl before you add it to the bread pan.
• 6, Put the water and honey in the bread pan and add the flour making sure to cover all liquids by leveling off the flour with a rubber spatula.
• 7, Make a small well in the middle for the yeast making sure not to go to deep.
• (Reminder: The yeast can not touch any wet ingredients until the mixing starts.).
• 8, Add salt and 1/2 of the butter to one side of the bread pan on top of the flour.
• 9, Add dry milk and 1/2 of the butter to the other side of the bread pan on top of the flour.
• 10, Place the yeast into the well you made in the flour.
• 11, Now place the bread pan inside the bread machine and select the cooking cycle.
• 12, You can use the quick bread cycle on your Zojirushi® Bread Machine, however I have found that the Home Made Cycle below works better.
• Bread Machine Home Made Cycle Setting:.
• 5min Pre Heat, 28 Min Kneading, 20min First Rise, 40min Second Rise and 60min Bake time.
• Bake on the light setting. (you can change the bake time depending on how you like your bread).
• Softer Crust:.
• If you like a softer crust, once the bread is done, remove the bread pan from the bread machine and leave the bread in the bread pan cooling for 10 to 15 min depending on how soft you like your crust. The longer you leave it the softer it will be.(be careful to long and it will get soggy). Then remove the bread from the pan, place it on a cooling rack and continue to cool for another 15 to 20 min for a total of 30min of cooling, then slice and eat.
• For slicing I recommend using an electric knife.
• Note:.
• Even though the Zojirushi® bread machine will preheat the ingredients I have found it works best to warm some of the ingredients before you put them in the bread pan.
• Reminder:.
• You may need to adjust water or flour for your climate, i.e., Temperature, Humidity and Altitude!

Steps:

• Add ingredients according to the manufacturer's directions to your bread machine. Use the wheat bread cycle and light color setting.

Steps:

• All ingredients should be at room temperature.
• Add to bread machine as your model's instructions direct. Mine are as follows.
• Add liquid ingredients to bread pan.
• Add dry ingredients, except yeast, to bread pan.
• Make a well in dry ingredients and carefully add yeast.
• Select the "Wheat" or "Whole Wheat" Setting on your machine.
• Choose crust color, if applicable.
• Press Start!

Steps:

• Heat oven to 350°. Spray bottom only of 1 loaf pan, 9x5x3 inches, or 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, with nonstick cooking spray. Mix cracked wheat, milk, honey, oil, vanilla and egg in large bowl. Stir in flour, baking powder and salt. Stir in raisins. Pour into pan. Bake 9-inch loaf 55 to 60 minutes, 8-inch loaves 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan remove from pan. Cool completely on wire rack before slicing. Store tightly wrapped in refrigerator up to 1 week.1 slice: Calories 125 (Calories from Fat 30) Fat 3g (Saturated 1g) Cholesterol 10mg Sodium 105mg Carbohydrate 23g (Dietary Fiber 2g) Protein 3g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.