Title: Whole Wheat Raisin Loaf (1976)
Categories: Bread
Yield: 2 Loaves
| 2 | c | UP TO ... |
| 3 | c | Flour |
| 1/2 | c | Sugar |
| 3 | ts | Salt |
| 1 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
| 2 | pk | Active dry yeast |
| 2 | c | Milk |
| 3/4 | c | Water |
| 1/4 | c | Oil |
| 4 | c | Whole wheat flour |
| 1 | c | Rolled oats |
| 1 | c | Raisins |
| 1 | tb | Butter, melted |
| 1 | ts | Sugar (opt.) |
| 1976 | | Pillsbury Bake Off Winner |
Lightly spoon flour into measuring cup; level off. In large bowl,
combine 1 1/2 c flour, 1/2 c sugar, salt, cinnamon, nutmeg and yeast; mix
well. In medium saucepan, heat milk, water and oil until very warm (120 to
130 degrees). Add warm liquid to flour mixture. Blend at low speed until
moistened; beat 3 minutes at medium speed. By hand, stir in whole wheat
flour, rolled oats, raisins and an additional 1/4 to 3/4 c flour until
dough pulls cleanly away from sides of bowl.
On floured surface, knead in remaining 1/4 to 3/4 c flour until dough is
smooth and elastic, about 5 minutes. Place dough in greased bowl; cover
loosely with greased plastic wrap and cloth towel. Let rise in warm place
(80 to 85 degrees) until light and doubled in size, 20 to 30 minutes.
Grease two 8 x 4 or 9 x 5 inch loaf pans. Punch down dough several times
to remove all air bubbles. Divide dough in half; shape into loaves. Place
in greased pans. Cover; let rise in warm place until light and doubled in
size, 30 to 45 minutes.
Heat oven to 375 degrees. Uncover dough. Bake 40 to 50 minutes or until
deep golden brown and loaves sound hollow when lightly tapped. If loaves
become too brown, cover loosely with foil last 10 minutes of baking.
Immediately remove from pans; cool on wire racks. Brush tops of loaves with
butter; sprinkle with 1 t sugar. Lenora Smith, LA.