Sage Raisin Wheat Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Whole Wheat Raisin Bread image

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.

1 1/4 cups warm water
2 tablespoons canola oil
2 cups whole wheat flour
1 1/4 cups white flour
1/4 cup brown sugar
1 1/2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons yeast (instant or bread machine)
1 cup raisins (packed)

SAGE RAISIN WHEAT BREAD

Number Of Ingredients 10



Sage Raisin Wheat Bread image

Steps:

  • Measure carefully, placing all ingredients except raisins and egg in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.Grease large cookie sheet. Cut off one-third of the dough shape into small ball (about 3 inches). Shape remaining dough into large ball (about 5 inches). Place large ball on cookie sheet place small ball on large ball. Holding thumb and first two fingers together, push into the middle of the small ball, pushing through center of dough until almost touching cookie sheet. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.)Heat oven to 400°. Brush egg white over loaf. Make vertical slashes, 1/4 inch deep, on sides of each ball about 2 inches apart, using sharp knife. Bake 18 to 20 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from cookie sheet to wire rack cool.1 slice: 155 calories (20 calories from fat) 2g fat (0g saturated) 0mg cholesterol 200mg sodium 31g carbohydrate (1g dietary fiber) 4g protein.SUCCESS TIPIf 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.ShapingHolding thumb and first two fingers together, push into center of dough until almost touching the cookie sheet. Make vertical slashes, ¼-inch deep, on sides of each ball about 2 inches apart. Be sure to push the smaller ball of dough deeply into the large ball, or it will pop out during rising or baking.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

1 1/4 cups water
2 tablespoons margarine or butter, softened
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
2 tablespoons sugar
1 1/2 teaspoons salt
3/4 teaspoon crumbled dried sage leaves
1 3/4 teaspoons yeast
3/4 cup golden raisins
1 egg, beaten

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



Raisin Wheat Bread image

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.

1-1/4 cups plus 1 tablespoon water (70° to 80°)
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons molasses
1-1/2 teaspoon salt
1/3 cup unsalted sunflower kernels
2/3 cup raisins
2 cups whole wheat flour
1-1/3 cups bread flour
2-1/2 teaspoon active dry yeast

WHOLE-WHEAT CINNAMON-RAISIN BREAD

Provided by Ellie Krieger

Time 4h15m

Yield 2 loaves

Number Of Ingredients 12



Whole-Wheat Cinnamon-Raisin Bread image

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.

2 cups bread flour, plus more for dusting
2 cups whole-wheat flour
1/4 cup nonfat dry milk
1 large egg
2 tablespoons canola oil, plus more for brushing
3 tablespoons honey
2 teaspoons salt
1 1/2 teaspoons instant dry yeast
Nonstick cooking spray
2/3 cup raisins
1 tablespoon plus 1 teaspoon ground cinnamon
1/3 cup packed dark brown sugar

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



Golden Raisin Wheat Bread image

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

3/4 cup golden raisin
1/2 cup boiling water
3 cups whole wheat flour
2 (1/4 ounce) packages active dry yeast
1 tablespoon salt
1 teaspoon baking soda
1 (16 ounce) carton plain yogurt
1 cup water
1/3 cup honey
5 tablespoons butter
4 1/2-5 cups all-purpose flour

WHOLE WHEAT BREAD WITH RAISINS AND WALNUTS

Categories     Bread     Nut     Bake     Dried Fruit     Raisin     Walnut     Winter     Whole Wheat     Bon Appétit

Yield Makes 1 loaf

Number Of Ingredients 14



Whole Wheat Bread with Raisins and Walnuts image

Steps:

  • Stir 1 1/4 cups water and yeast in large bowl to blend. Stir in warm milk, honey, and salt, then melted butter. Add 1 1/2 cups whole wheat flour and stir vigorously with wood spoon until well incorporated. Add 1/2 cup rye flour, oat bran and cocoa powder and stir until well blended. Add enough bread flour, 1/2 cup at a time, to form moist and sticky dough, stirring vigorously with wood spoon until well incorporated. Mix in raisins and walnuts. Cover bowl with plastic wrap. For do-ahead version: Refrigerate dough overnight. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 1 hour (do not punch down dough).
  • Spray 9x5x3-inch metal loaf pan with nonstick spray. Transfer dough to prepared pan, being careful not to deflate dough. Cover loaf pan loosely with plastic wrap. Let rise in warm draft-free area until dough is puffed and almost reaches top of pan, about 45 minutes for refrigerated dough and 20 minutes for room-temperature dough.
  • Meanwhile, position rack in center of oven and preheat to 500°F. Generously spray inside of oven with water (about 8 sprays); immediately place bread in oven. Lower oven temperature to 400°F and bake bread until top is deep brown and crusty and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack 10 minutes. Turn bread out onto rack and cool completely.

1 1/4 cups lukewarm water (85°F to 95°F)
1 tablespoon active dry yeast (for do-ahead version) or quick-rising dry yeast (for same-day version)
1 cup warm whole milk (105°F to 115°F)
2 tablespoons honey
1 tablespoon salt
1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly
1 1/2 cups whole wheat flour
1/2 cup rye flour
1/2 cup oat bran
1 tablespoon unsweetened cocoa powder
2 1/2 cups (about) bread flour
1/2 cup raisins
1/2 cup chopped walnuts
Nonstick vegetable oil spray

SWEET WHEAT BREAD

This bread is great with butter and/or jam. I sometimes use sunflower oil in place of vegetable oil.

Provided by Wiebers

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 2h10m

Yield 24

Number Of Ingredients 10



Sweet Wheat Bread image

Steps:

  • Whisk water, milk, brown sugar, honey, and 1/4 cup vegetable oil together in a bowl. Add whole wheat flour, all-purpose flour, yeast, and salt; stir until dough holds together. Turn dough onto a floured surface and knead until smooth.
  • Pour 1 tablespoon vegetable oil into a bowl. Place dough into the bowl and turn to evenly coat with oil. Allow dough to rise until doubled in size, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Punch dough and knead 4 to 5 times. Divide dough in half and form each half into a loaf. Place loaves into 9x5-inch loaf pans. Allow to rise until dough is about 1 inch above the pan, about 30 minutes.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool slightly before slicing.

Nutrition Facts : Calories 101.7 calories, Carbohydrate 16.9 g, Cholesterol 0.2 mg, Fat 3.1 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 100.2 mg, Sugar 5.3 g

2 cups warm water (110 to 115 degrees F/43 to 46 degrees C)
¼ cup milk
¼ cup brown sugar
¼ cup honey
¼ cup vegetable oil
1 ½ cups whole wheat flour
1 ½ cups all-purpose flour, or more as needed
4 teaspoons active dry yeast
1 teaspoon salt
1 tablespoon vegetable oil

WHOLE WHEAT SAGE ROLLS

"On Friday nights, my daughters and I try new recipes," relates Harriet Stichter of Milford, Indiana. "Two of my daughters have herb gardens, so we like to experiment with different herbs. This recipe for sage bread is one we really like."

Provided by Taste of Home

Time 55m

Yield 20 rolls.

Number Of Ingredients 9



Whole Wheat Sage Rolls image

Steps:

  • In a large bowl, combine 1 cup flour, brown sugar, yeast, sage and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add whole wheat flour and 1/2 cup cornmeal; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 30 minutes., Coat two baking sheets with cooking spray and sprinkle with remaining cornmeal; set aside. Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Shape each piece into a roll. , Place 2 in. apart on prepared baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 14-16 minutes or until golden brown. Remove to wire racks.

Nutrition Facts : Calories 142 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 155mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

2 to 2-1/2 cups all-purpose flour
1/4 cup packed brown sugar
2 packages (1/4 ounce each) active dry yeast
1 to 2 tablespoons minced fresh sage
1 teaspoon salt
1-3/4 cups fat-free milk
1/4 cup butter, cubed
2 cups whole wheat flour
1/2 cup plus 2 tablespoons cornmeal, divided

RUSTIC WHOLE WHEAT BREAD

Much quicker than the usual recipes, these loaves of whole wheat bread can be ready to eat in a little over an hour. Easy, quick and delicious.

Provided by Jan Mowbray

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 1h5m

Yield 24

Number Of Ingredients 7



Rustic Whole Wheat Bread image

Steps:

  • Stir all-purpose flour, whole wheat flour, brown sugar, instant yeast, and salt together in the bowl of an electric mixer fitted with a dough hook attachment. Whisk water and oil together in a cup; pour into flour mixture. Mix on low speed until dough pulls away from the sides of the bowl into a ball.
  • Turn dough out onto a lightly floured surface; knead just until dough is smooth, about 1 minute. Divide and shape dough into 3 balls for small loaves or 2 balls for larger loaves. Dust loaves with flour and place onto a baking sheet; cover with a towel, and let rise until doubled in size, about 25 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Slash an "X" about 1/4-inch deep in tops of loaves with a sharp knife.
  • Bake in the preheated oven until loaves are golden brown and sound hollow when tapped, about 25 minutes. Remove from oven to cool completely on a wire rack.

Nutrition Facts : Calories 126.5 calories, Carbohydrate 24.7 g, Fat 1.6 g, Fiber 2.5 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 148.4 mg, Sugar 1.6 g

3 cups all-purpose flour
3 cups whole wheat flour
¼ cup brown sugar
2 tablespoons instant yeast
1 ½ teaspoons salt
3 ½ cups warm water (110 to 120 degrees F)
2 tablespoons vegetable oil

More about "sage raisin wheat bread recipes"

WHOLE WHEAT RAISIN BREAKFAST BREAD RECIPE - THE …
2 cups whole-wheat flour. 3 tablespoons sugar. 1 tablespoon active dry yeast. 1 1/2 teaspoons salt. 1 1/2 cups warm water. 3/4 cup milk. 1/3 cup …
From thespruceeats.com
4.2/5 (29)
Total Time 2 hrs 45 mins
Category Snack, Breakfast, Brunch, Bread
Calories 275 per serving
whole-wheat-raisin-breakfast-bread-recipe-the image


SAGE WHEAT BREAD RECIPE - BAKERRECIPES.COM
What Makes This Sage Wheat Bread Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sage Wheat Bread. Ready to make this Sage Wheat Bread Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow ...
From bakerrecipes.com


WHEAT RAISIN BREAD RECIPES ALL YOU NEED IS FOOD
Steps: In large bowl, mix 3 cups of the flour, 1/2 cup sugar, the salt and yeast. In 1-quart saucepan, heat water and oil until very warm (120°F to 130°F); stir into flour mixture.
From stevehacks.com


EASY WHOLE WHEAT CINNAMON RAISIN BREAD - FAMILY FOOD ON THE TABLE
Grease a 9x5 bread pan and set aside. Combine flour, cinnamon, baking soda, baking powder and salt in a large bowl and stir well. Make a well in the center and add the eggs, applesauce, honey, butter and vanilla. Stir the dry ingredients together a bit, then mix into the flour mixture until everything is well combined.
From familyfoodonthetable.com


PEAR, SAGE, AND GOLDEN RAISIN STUFFING RECIPE | COOKING LIGHT
Combine stock, butter, pepper, and eggs in a large bowl. Add stock mixture, drained raisins, bacon, pear, and vegetable mixture to bread; toss to combine. Spoon into a 2-quart baking dish coated with cooking spray. Bake at 350°F for 25 minutes. Top with remaining 2 teaspoons sage.
From cookinglight.com


WHOLE WHEAT BREAD WITH RAISINS AND WALNUTS RECIPE - BON APPéTIT
Step 1. Stir 1 1/4 cups water and yeast in large bowl to blend. Stir in warm milk, honey, and salt, then melted butter. Add 1 1/2 cups whole wheat flour and stir vigorously with wood spoon until ...
From bonappetit.com


ASTRAY RECIPES: RAISIN SAGE ROLLS
Remove from the heat, stir in the sage and olive oil, and let marinate overnight. Prepare the white dough. During the final 2 minutes of kneading, when the dough becomes smooth, sprinkle the raisin mixture over it. As you continue to knead, the dough will separate because of the olive oil, but persevere and it will eventually come back together ...
From astray.com


CINNAMON SWIRL RAISIN BREAD (WHOLE WHEAT, VEGAN) - A LITTLE BAKER
Preheat oven to 450 degrees. Place the bread in the oven and bake for 5 minutes. After 5 minutes, lower the oven to 375 degrees. Continue baking for 35-40 minutes, rotating the pan after 20 minutes of baking. When the bread reaches an internal temperature of 185 degrees, it is finished baking!
From alittlebaker.com


RAISIN WHOLE WHEAT BREAD - ALL INFORMATION ABOUT HEALTHY RECIPES …
Spray a 9 X 5 loaf pan with non-stick spray and set aside. In a bowl whisk together whole wheat flour, baking soda, baking powder, salt, cinnamon powder and nutmeg powder. Set aside. Whisk together oil and sugar and then add eggs, vanilla, butter extracts.
From therecipes.info


CINNAMON RAISIN BREAD (WHOLE WHEAT) | COOKING ALA MEL
1/2 tsp salt. 2 1/3 cups white whole wheat flour*. 1 1/2 cups raisins. 1 tsp cinnamon and 3 packets truvia (or 2-3 Tbsp brown sugar), for sprinkling. In a small bowl, lightly beat the egg. Set aside. In a medium bowl (or microwave safe measuring cup), heat the milk and butter in the microwave for about 30-45 seconds, to remove the chill and ...
From cookingalamel.com


WHOLE GRAIN RAISIN BREAD RECIPE - THERESCIPES.INFO
Walnut Raisin Whole Wheat Bread Recipe - Food.com new www.food.com. cups whole wheat flour 2 1 ⁄ 2 - 3 cups unbleached white flour DIRECTIONS Combine yeast, warm water, and milk in a large bowl. Let the mixture stand until the yeast has dissolved, about 5 minutes. Add the sugar, 1/2 cup cornmeal, butter, walnuts, raisins, salt, pepper, whole wheat flour, and 2 cups …
From therecipes.info


HOW TO MAKE 100% WHOLE WHEAT BREAD - SERIOUS EATS
After the second rise, bake the loaf until it's well risen and golden brown, giving up a hollow sound when thumped. This should take about 45 minutes at 350°F (177°C) or until the loaf reaches an internal temperature just over 200°F (93°C). Immediately de-pan the loaf, and let it cool completely on a wire rack.
From seriouseats.com


CINNAMON RAISIN WHEAT BREAD - BREAD AND BREAKFAST
Instructions. Preheat the oven to 350°F, and coat a 9×5” loaf pan with nonstick cooking spray or butter. In a large bowl, stir together the oats, yogurt, milk, maple syrup, vanilla extract, butter, and egg whites. Mix until combined. Add the flour, cinnamon, nutmeg, baking powder, baking soda, and salt into the same bowl.
From breadandbreakfast.org


WHOLE WHEAT RAISIN BREAD | MISS CHINESE FOOD
Step11. Electric oven, preheat well 200 degrees in advance, connect the water pipe to the water, first press the steam button for 5 seconds, put the two layers of dough in intervals, and then press the steam for 5 seconds after closing the door, and continue to bake for about 16 minutes. Electric oven, preheat well 200 degrees in advance,
From misschinesefood.com


GREEK RAISIN BREAD RECIPE (STAFIDOPSOMO) - MY GREEK DISH
In a large bowl, add the two kinds of flour (wholewheat and all-purpose), the yeast, raisins and salt; blend with a spoon to combine. In another bowl, add the warmed honey, the melted butter and milk and whisk. Crack in the egg and whisk again, until the ingredients combine. Pour the mixture with all the liquids in the flour-raisins mixture and ...
From mygreekdish.com


CRACKED WHEAT-RAISIN BREAD RECIPE - PILLSBURY.COM
Steps. In large bowl, mix cracked wheat, raisins, brown sugar, salt, butter and boiling water; cool to 105°F to 115°F. In small bowl, dissolve yeast in warm water. Add dissolved yeast and 2 cups of the flour to cracked wheat mixture; beat with electric mixer on low speed until moistened, scraping bowl frequently.
From pillsbury.com


WHEAT GERM & SAGE SOURDOUGH BREAD - BEWITCHING KITCHEN
490 g bread flour. 20 g toasted wheatgerm. 2 Tbs fresh sage leaves, finely chopped. 9 g salt. Mix all ingredients, except the salt, until they form a shaggy mass, no need to worry with kneading yet. Let it rest undisturbed for 40 minutes at room temperature. Place the dough on a lightly oiled surface, open flatten it out slightly, sprinkle the ...
From bewitchingkitchen.com


SAGE AND ONION WHEAT BREAD (BREAD MACHINE) RECIPE - FOOD NEWS
place ingredients into bread pan in the exact order listed in the recipe. Wipe spills fmtn outside of bread pan. Insert the bread pan into position in the baking chamber and close the lid Press SELECT to access the desired Setting as listed in the following recipes. Press LOAF SIZE to select 1000q or 750g […]
From foodnewsnews.com


WHOLE WHEAT RAISIN LOAF RECIPE - PILLSBURY.COM
1. In large bowl, combine 1 1/2 cups all purpose flour, 1/2 cup sugar, salt, cinnamon, nutmeg and yeast; mix well. In medium saucepan, heat milk, water and oil until very warm (120 to 130°F.). Add warm liquid to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in whole wheat flour, rolled oats ...
From pillsbury.com


WHOLE-WHEAT CINNAMON RAISIN BREAD (FOR BREAD ... - 100 DAYS OF …
Ingredients. 3 cups whole-wheat flour. 2 teaspoons cinnamon. ½ teaspoon salt. 1 cup water warmed (I heat it in glass measuring cup in microwave for 1 minute) ½ cup coconut oil. 4 tablespoons honey. 2 teaspoons active dry yeast. 1 cup raisins.
From 100daysofrealfood.com


SOAKED WHOLE WHEAT & CINNAMON RAISIN BREAD - LIVE SIMPLY
Cover the bowl with a towel. Allow to sit overnight 12-24 hours. After soaking the dough, add the honey, salt, and yeast to the flour mixture. Attach the dough hook and knead dough for 8-10 minutes. Depending on the flour, you may need a 1/2 cup more to reach a stiff, workable dough. Cover the bowl with a towel.
From livesimply.me


HEALTHY CINNAMON RAISIN WHEAT BREAD - HEALTHY HAPPY FARM
Knead the dough by hand or with a mixer using a dough hook on a low setting for 10 minutes. Combine all of the swirl ingredients in a separate bowl. Form a ball, cover and let it rise in the bowl for an hour. Using a silicone mat or floured surface, flatten the dough about 9 inches wide ( size of the bread pan)
From healthyhappyfarm.com


WHEAT, PECAN, AND RAISIN BREAD RECIPE - BAKERRECIPES.COM
What Makes This Wheat, Pecan, And Raisin Bread Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Wheat, Pecan, And Raisin Bread. Ready to make this Wheat, Pecan, And Raisin Bread Recipe? Let’s do it! Oh, before I forget…If you’re looking ...
From bakerrecipes.com


CLASSIC RAISIN BREAD - SEASONS AND SUPPERS
Knead to combine well. Start adding more flour, in small increments, until the dough wraps around the hook and cleans the bowl. Drain the raisins and toss in a little flour. Add to the dough in the mixer or bowl and mix to combine. Add a bit more flour, if needed. Grease an 8x4-inch loaf pan and set aside.
From seasonsandsuppers.ca


GOLDEN RAISIN WHEAT BREAD RECIPE: HOW TO MAKE IT | TASTE OF HOME
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 ...
From stage.tasteofhome.com


BREAD MACHINE DIGEST » SAGE AND ONION WHEAT BREAD
Amount Measure Ingredient -- Preparation Method ----- ----- ----- 1 cup water -- plus 1 tablespoon 1/3 cup onion -- coarsely chopped 2 tablespoons butter 2 1/2 cups bread flour 1 cup whole wheat flour 1 tablespoon sugar 1 teaspoon salt 1 3/4 teaspoons sage -- rubbed 2 teaspoons yeast Place all of the ingredients in your machines fully assembled pan (with the exception of those …
From breadmachinedigest.com


RAISIN' THE ROOF! BREAKFAST BREAD — DAVE'S KILLER BREAD
View fullsize. INGREDIENTS: Organic wheat (organic whole wheat flour, organic wheat flour), water, organic raisins, organic Raisin’ the Roof!® grain and seed mix (organic rolled oats, organic rolled wheat, organic whole flax seeds, organic brown sesame seeds, organic sunflower seeds), organic cane sugar, organic cinnamon bits (organic cane ...
From daveskillerbread.com


WHOLE WHEAT CINNAMON SWIRL RAISIN BREAD [VEGAN ... - ONE GREEN …
Allow 30-45 minutes to soak before beginning the mixing process. Combine 2 ounces warm water with the maple syrup. Sprinkle yeast over the top and stir gently with a fork. Let the yeast rest ...
From onegreenplanet.org


CINNAMON RAISIN OATMEAL BREAD - SEASONS AND SUPPERS
Add the raisins to the dough and knead in, adding a bit more flour, as needed, until you have a moist dough that cleans the bowl well. Remove the dough to a floured work surface and knead briefly. Form into a ball and place in a greased bowl. Cover with plastic wrap and allow to rise until doubled, 1 - 1 1/2 hours.
From seasonsandsuppers.ca


BUCKWHEAT BREAD RECIPES & IDEAS - THE BREAD SHE BAKES
Preheat the oven to 220°C and if you are using a baking dome, heat this up from cold in the oven at the same time. Turn out the loaf from the proofing basket onto the baking dome plate (or baking tray lined with baking paper), score it with your scoring knife and cover with the baking dome cover if using.
From thebreadshebakes.com


15 WHOLE WHEAT BREAD RECIPES - THE SPRUCE EATS
Whole Wheat Zucchini Bread. The Spruce Eats / Diana Rattray. With the addition of applesauce for a lighter loaf and whole wheat flour for texture and nutrition, this isn't your grandma's zucchini bread. Cinnamon and nutmeg will make your kitchen smell amazing as it bakes. Continue to 5 of 15 below.
From thespruceeats.com


Related Search