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
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
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 GRAIN CINNAMON RAISIN BREAD
This bread is bee-YEW-tiful toasted and even better as cinnamon toast, but you won't believe how amazingly delicious it is for grilled cheese sandwiches! It's soft and tender, moist and flexible enough to fold without cracking or tearing. It is the texture of your husband's and children's white bread dreams. That's how I finally got mine to eat true whole wheat bread (but I still have to leave out the nuts, grains, and seeds from theirs). It's the lecithin. I have never been able to achieve this texture without it. So, while it is not necessary to the successful taste or rising of the bread, it is definitely necessary for this specific texture and softness.
Provided by glendaembree
Categories Yeast Breads
Time 50m
Yield 2 loaves, 30 serving(s)
Number Of Ingredients 11
Steps:
- Put the warm water, sugar and yeast into the bowl on the Bosch (or your mixer of choice) and stir gently.
- Add melted butter, lecithin, wheat gluten, cinnamon and salt and mix until combined. (I only used 2 tsp of cinnamon when I made this recipe and wished, when I had finished, that I had used more. The cinnamon flavor was only mildly discernible and next time I will definitely double that, so go by your own personal taste, as to how much seems right.)
- Mix in about 3½ cups of the flour and then in small increments, gradually add just what you need to complete the dough. In total for this batch, I used 4½ cups of flour.
- (After all my bread posts, you are probably tired of hearing this, but it is really important if you want the best possible bread. Humidity will dramatically affect the amount of flour you need to make bread dough. Add a portion of what is called for, mix it in and then begin adding flour in 1/2 cup to 1/4 cup intervals, mixing and adding more when needed, until the dough in your machine just starts to pull away from the sides of the bowl and leaves the bowl sides clean. The dough will be very soft, but not sticky to the touch. That is perfect dough.).
- Add the grain and raisins and mix until incorporated. (See below for a tip on baking with raisins.).
- Knead on power level 2 for seven minutes or turn onto a floured board and knead by hand for ten to fifteen minutes.
- Place in a lightly oiled bowl and cover with a warm, damp tea towel and let rise until doubled in size.
- Punch down the dough. Knead slightly until it forms a smooth ball. Divide in half.
- Form each half into a loaf and place in a greased loaf pan. Cover with a warm, damp tea towel and let rise until doubled in size.
- Bake in a 350° oven for 35-40 minutes. Brush tops of loaves lightly with butter. Remove from pans onto cooling rack to cool before slicing.
- To see the complete step-by-step pictorial instructions for this recipe, visit my blog at http://busy-at-home.com/blog/?p=3546.
- **The promised tip for baking with raisins** If your raisins are particularly dried, they can often scorch and have an almost burnt, bitter taste after further dehydrating in your oven. So, before I add them to mixtures I will be baking, I measure them into a microwave safe container, completely cover them in water and microwave on full power for 1 - 2 minutes. I leave them in that warm water while I mix the rest of my ingredients and then thoroughly drain them just before adding them to my dough or batter. They are plump, juicy and sweet even after the baking is complete.
Nutrition Facts : Calories 120, Fat 2, SaturatedFat 1.1, Cholesterol 4.1, Sodium 92.5, Carbohydrate 24.4, Fiber 3, Sugar 7.9, Protein 3.3
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.
WHITE WHOLE WHEAT CINNAMON ROLL BREAD
This can be a Healthy Cinnamon Raisin Bread or add the pecans to make it taste just like Cinnamon/Pecan Rolls. You can also view the video for this recipe at: http://www.youtube.com/user/Dark4xxemoxx
Provided by Dark4xxemoxx
Categories Yeast Breads
Time 4h40m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 14
Steps:
- Activate yeast in 1/4 cup lukewarm water from the recipe for 5 minutes. Then add 3/4 cup water, making 1 cup.
- In a large bowl, combine all of the ingredients and stir until the dough starts to leave the sides of the bowl. This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour if necessary. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes or until it begins to become smooth and supple. You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual".
- Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
- Moisten the dough with 1 tablespoon milk and rub all over the dough with your hands. Mix together cinnamon and sugar and sprinkle the mixture evenly on top of the moistened dough. Then sprinkle on raisins and pecans, pat them down, and roll up tightly.
- Place the log in a lightly greased 8 1/2 x 4 1/2 loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or until the center has crowned about 1" above the rim of the pan. When the bread is almost done rising, preheat the oven to 350°F.
- Bake the bread 40 minutes for soft center or 45 minutes for fully cooked center, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning.
- Remove the bread from the oven and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature.
Nutrition Facts : Calories 275.2, Fat 7.7, SaturatedFat 1.1, Cholesterol 16.2, Sodium 268.4, Carbohydrate 48.3, Fiber 5.4, Sugar 19.8, Protein 7.6
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
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