MULTIGRAIN RAISIN BREAD
After years of searching for the perfect whole-grain raisin bread, Debra Van Den Heuvel whipped up this tasty recipe in Gilman, Wisconsin. "My family loves it, and it makes such wonderful French toast," she says.
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (16 slices each).
Number Of Ingredients 12
Steps:
- In a small saucepan, bring raisins 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 bowl coated with cooking spray, turning once to coat the top. 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. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 40 minutes. , 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.
Nutrition Facts : Calories 124 calories, Fat 1g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 169mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein.
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Chiefe Adaobi
adaobichiefe0@hotmail.comThis bread is a great make-ahead breakfast or snack. I often make a batch on the weekend and then freeze it for later.
Jojo Parsons
j.parsons33@gmail.comOverall, I was happy with this recipe. The bread was delicious and it was relatively easy to make.
Matrine Moreen
matrine_m@hotmail.comI followed the recipe exactly, but my bread didn't rise properly. I'm not sure what went wrong.
Tactson
tactson@gmail.comThis recipe is a bit too sweet for my taste.
Jafar Cit Baurt
c26@gmail.comI'm not sure what I did wrong, but my bread came out dry and crumbly.
Azib Tameem
tameem.azib96@aol.comThis recipe is a bit time-consuming, but it's worth the effort. The bread is delicious and it makes your house smell amazing while it's baking.
James Sunar
s40@aol.comI made this bread for a party and it was a huge success. Everyone loved it!
Anna Remoto
r_a@yahoo.comThis bread is perfect for sandwiches. It's sturdy enough to hold up to whatever you put on it, but it's also soft and fluffy.
Ak Marri
marri_a87@yahoo.comThis recipe is a keeper! I've already made it twice and it's been a hit both times.
Brozo Bairagi
b_b@gmail.comNot a fan of the raisins, but the bread itself was good.
Babe World
b_w@hotmail.comThis bread is a bit denser than I'm used to, but I still enjoyed it. I'll probably experiment with different flours next time.
Jennifer Marrero
jennifer_marrero10@yahoo.comI'm not a baker, but this recipe was easy to follow and I was really happy with the results.
JD Warrior
jd_w43@gmail.comThis bread is a staple in my household. It's perfect for breakfast, lunch, or a snack.
Bella Rico
b.rico@gmail.comI love the versatility of this recipe. I've made it with different combinations of grains and raisins, and it always turns out great.
Steve n
steven@hotmail.comFollowed the recipe exactly and the bread came out beautifully! The crust was crispy and the inside was soft and fluffy.
Bama Baby
baby@gmail.comThis multigrain raisin bread was a delight! The combination of grains and raisins gave it a nutty and sweet flavor, and the texture was perfectly soft and chewy.