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Title: Honey-Raisin Bread Categories: Bread Yield: 12 Servings 4 c Unbleached flour 1/4 c (scant) clover honey 1 1/2 ts Salt 2 pk Yeast 1/2 c Milk 1/2 c Water 4 tb Butter; softened 2 Eggs 1 ts Vanilla 2 -(up to) 4 c Dark; seedless raisins 1 Egg white 2 ts Water Mix 1-1/4 cups flour with salt and undissolved yeast in large electric mixer bowl. Heat milk, water and butter until just warm enough to melt butter; add honey. Slowly stir into dry mixture; beat on medium speed 2 minutes. Beat in eggs, one at a time; add vanilla and 3/4 cup flour. Beat at high speed 2 minutes. By hand, stir in raisins and remaining flour. Turn onto lightly floured surface; knead 5 minutes. Put dough into greased bowl; turn, cover and allow to rise until double, about 1 hour. Punch down; let rest 5 minutes, covered. Divide dough in half; form into 2 loaves. Put in greased loaf pans; cover, let rise 25 minutes. Make egg wash of 1 egg white mixed with 2 tea- spoons water. Brush gently over tops of loaves to give professional, glazed look. Bake at 375 for 25-30 minutes. Remove from pan and brush with butter, if desired. Cool on wire racks. MRS DAVID HENDERSON (GRACE) MARVELL, AR From the book AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |