Here's another healthy, easy and fun-to-make recipe for raisin bread. You can enjoy it as is, with a pat of butter OR, slice and make some yummy French toast. You choose.
Keep in mind: The recipe will make two loaves, but I froze half of the dough for another time and only baked one. When you are ready to use the second batch of dough, simply make more filling. It may seem like a lot of complicated steps, but making bread is one of my favorite things to make because you can do a bit, then while it's rising, you can do so many other chores and errands... then a bit more tending to your bread. The waiting is well worth it for this one!
Picture, top left- step 3 : roll out dough in an 8 x 8 square and spread sugar-cinnamon mixture, followed by raisins. Then roll up and place in your loaf pan.
Picture, top right: The raisins of my labor.
Filling for one loaf: Mix 3 tbsps brown sugar, 1.5 tsp cinnamon, dash of nutmeg.
1. For the dough (makes 2 loaves): In a large bowl put 2 cups whole wheat flour, 2 cups bread flour, 1 package instant dry yeast, 1 egg, 2 tbsps canola oil, 3 tbsps honey, 1 tsp salt, 1 1/4 cups very warm, (almost hot water). Mix with a wooden spoon. Cut in half, freeze one half. With the other piece, cover and let rise, about 1 hour.
2. Soak 1/4 cup raisins in water for 30 minutes, strain and pat dry. This will make them plumpy.
3. After an hour, roll out dough 8 x 8 on a floured surface, then sprinkle filling and raisins. Roll up dough and place in your loaf pan seam-side down. Cover and let rest another 1- 2 hours. It will rise again nice and poofy!
4. Preheat oven to 375, brush loaf lightly with canola oil, sprinkle a few sunflower seeds (optional), then bake for 20-25 minutes.
5. When ready, remove from loaf dish and allow to cool....
6. Then slice and serve!
Moolicious!
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