Golden Raisin Loaves Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Whole wheat flour, stirred
2 package: Active dry yeast, or
1 tsp: Salt,
3/4 cup: Water,
1/2 cup: Buttermilk,
1 1/2 cup: Raisins, golden
Vegetable oil,
2 cup: Confectioners sugar,
2 1/2 tsp: Milk,
1/4 cup: Sugar,
2 tsp: Active dry yeast, bulk
2 tsp: Cinnamon, ground
1/3 cup: Butter or regular margarine,
2 each: Eggs, lg
2 1/2 cup: Unbleached flour, sifted
------vanilla frosting------,
1/4 tsp: Vanilla,
Directions:
NOTE: The amount of flour can vary from 2 1/4 to 2 3/4 cups
depending on Stir 1 3/4 cups of the whole wheat flour, sugar,
undissolved yeast, salt and cinnamon together in a large mixing bowl.
Heat the water and butter in a saucepan over low heat to very warm
(120-130 degrees F.). Remove from the heat and stir in the
buttermilk. Add to the flour-yeast mixture and beat, with an electric
mixer on medium speed, until smooth, about 2 minutes. Add the eggs
and beat an additional 2 minutes, then stir in the raisins. Gradually
add the remaining 1/4 cup of whole wheat flour and enough white flour
to make a stiff but light dough. (Heaviness indicates too much flour
and the bread will not rise correctly.) Let rest for 5 minutes. Turn
the dough out onto a lightly floured surface and knead until smooth,
about 5 to 8 minutes. Cover with the mixing bowl and let rest for 30
minutes. Punch the dough down and divide in half. Let rest 10
minutes, then roll each half to a 12 X 7-inch rectangle. Beginning at
the 7-inch side, roll up tightly like a jelly roll and seal the
edges. Tuck the ends under to form rounded edges, (the loaf should be
about 7 X 3-inches in size). Place on a greased baking sheet. Brush
with oil and repeat for the second batch of dough. Cover and let
rise in a warm place until almost doubled, about 30 minutes. Bake in
a preheated 375 degree F. oven for 25 minutes or until the loaves
sound hollow when tapped. Remove from the baking sheet and cool on
wire racks for 20 minutes. Frost with the vanilla icing if desired.
VANILLA ICING: Combine the sugar, vanilla, and milk in a bowl and
beat until smooth.
Source from luhu.jp
depending on Stir 1 3/4 cups of the whole wheat flour, sugar,
undissolved yeast, salt and cinnamon together in a large mixing bowl.
Heat the water and butter in a saucepan over low heat to very warm
(120-130 degrees F.). Remove from the heat and stir in the
buttermilk. Add to the flour-yeast mixture and beat, with an electric
mixer on medium speed, until smooth, about 2 minutes. Add the eggs
and beat an additional 2 minutes, then stir in the raisins. Gradually
add the remaining 1/4 cup of whole wheat flour and enough white flour
to make a stiff but light dough. (Heaviness indicates too much flour
and the bread will not rise correctly.) Let rest for 5 minutes. Turn
the dough out onto a lightly floured surface and knead until smooth,
about 5 to 8 minutes. Cover with the mixing bowl and let rest for 30
minutes. Punch the dough down and divide in half. Let rest 10
minutes, then roll each half to a 12 X 7-inch rectangle. Beginning at
the 7-inch side, roll up tightly like a jelly roll and seal the
edges. Tuck the ends under to form rounded edges, (the loaf should be
about 7 X 3-inches in size). Place on a greased baking sheet. Brush
with oil and repeat for the second batch of dough. Cover and let
rise in a warm place until almost doubled, about 30 minutes. Bake in
a preheated 375 degree F. oven for 25 minutes or until the loaves
sound hollow when tapped. Remove from the baking sheet and cool on
wire racks for 20 minutes. Frost with the vanilla icing if desired.
VANILLA ICING: Combine the sugar, vanilla, and milk in a bowl and
beat until smooth.
Source from luhu.jp