Golden Raisin Loaves

* Exported from MasterCook *

GOLDEN RAISIN LOAVES

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Whole wheat flour -- stirred
2 pk Active dry yeast -- or
1 t Salt
3/4 c Water
1/2 c Buttermilk
1 1/2 c Raisins -- golden
1 x Vegetable oil
2 c Confectioners' sugar
2 1/2 ts Milk
1/4 c Sugar
2 ts Active dry yeast -- bulk
2 ts Cinnamon -- ground
1/3 c Butter or regular margarine
2 ea Eggs -- lg
2 1/2 c Unbleached flour -- sifted
1 x ------vanilla frosting------
1/4 ts Vanilla

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.



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