Saturday, October 13, 2012

Multigrain Breads: Raisin-Swirled & Honey Wheat

Multigrain Breads: Raisin-Swirled & Honey Wheat

  
Hi everybody

Multigrain Raisin Bread adapted Taste of Home!: 336 Crowd-Pleasing Favorites for Easy Entertaining

prep: 40 min. 4. ricing baking 40 min. 1 cooling
yield: 2 loaves (16 slices each)


















Ingredients: 



 











2 cups raisins ( I used 1 cup)
1 1/2 cups water
1/2 cup old-fashioned oats
1 tablespoon active dry yeast
1 1/4 cups warm water (110: to 115°)
1/4 cup honey
2 eggs
3/4 cup nonfat dry milk powder
2 teaspoons salt
1 1/2 teaspoons ground cinnamon
2 cups whole wheat flour
3 to 3-1/2 cups all-purpose flour
 

Directions:

In a small saucepan, bring and water to a boil. Reduce heat; cover and simmer for 5 minutes.













Drain, reserving 1/2 cup liquid. Stir oats into reserved liquid; set raisins and oat mixture aside.












In a large bowl. dissolve yeast in warm water. Stir in honey; let stand for 5 minutes. 













Add the eggs, milk powder, salt, cinnamon, whole wheat flour, 1 cup all-purpose flour and oat mixture. 













Beat on medium speed for 3 minutes. 










Stir in enough remaining all purpose flour to form a firm dough. Stir in raisins (dough will be sticky).
 

Turn onto a lightly floured surface; knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl; turn once to grease the top. (I divided the dough  and put the raisin in one part, as seen in the picture below.)











Cover and let rise in a warm place until doubled, about 1 hour. 
Punch dough down.  Turn onto a lightly floured surface; shape into two loaves. 









(For the raisin loaf, I brushed it with 2 tablespoons butter and  sprinkled with more cinnamon and some sugar, then roll up jellyroll style, place it in the loaf pan.)


















Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 40 minutes.













(I sprinkled oats on top of the loaf without raisins.)

 Bake at 350° for 40-45 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks to cool.




Multigrain Honey Wheat Bread 






































Multigrain Cinnamon Swirled Raisin Bread






































What I Did and/or Think:
I followed the recipe as stated except for the changes I made in Italic. 


I only made one of them with raisins that's why I only use one cup of raisins. I love raisins in my cookies but I don't like them in my bread, I don't know why... I'm just funny that way :)
My husband and son love it in their bread. 


The taste: Both of the bread were GREAT! My son told me he love the raisin bread. I really love the honey wheat loaf it tasted just like the honey wheat bread from the deli, only better.
I now have a great recipe for my favorite honey wheat bread, so they are definitely REPEATS!  


The recipe stated that they make great French Toast too, so we shall see, join me for tomorrow Breakfast Is Served Sunday post, you don't want to miss it :)














Streusel Topped Baked French Toast









Cinnamon Bread Pudding 




  




ENJOY Come again... 

Linked to:
YeastSpotting!
BYOB @ girlichef: BYOB - Bake Your Own Bread
Strut Your Stuff Saturday @ Six Sister's Stuff 

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