Golden Raisin Wheat Bread |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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 Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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).
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