MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Raisin Bread
Categories: Breads, Fruits
Yield: 2 Loaves

3 c Water; warm
2 tb Dry baker's yeast
2 tb Honey
6 1/2 c Whole wheat bread flour
2 tb Sunflower oil
2 ts Cinnamon
1 tb Salt
2 c Raisins
1 tb Butter; melted

In a large mixing bowl, combine the water with the yeast and
honey. Stir and allow to dissolve for 5 minutes. When the
yeast begins to foam, add 3 cups of the flour to form a soft
sponge and stir in well. Cover with a towel and set aside in
a warm place for 1 hour or until doubled in size.

Add the oil, cinnamon, salt, and raisins to the dough, and
mix in. Add 3 cups more of the flour to the dough and knead
the dough for about 10 minutes or until smooth and elastic,
adding more flour as needed to keep the dough from sticking.

Divide the dough in half and form each half into a loaf. Set
each loaf in a oiled 9- x 5-inch loaf pan. Cover and allow
the loafs to rise for 1 hour. Preheat the oven to
375-|F/190-|C.

Bake in the preheated oven for 50 minutes, or until the
bread is golden on top. Remove the bread from the pans and
knock on the bottom of the loafs; if the bread sounds hollow
in the center, it is done. Brush the tops of the bread with
the melted butter.

Makes 2 loafs.

Recipe: "Horn of the Moon Cookbook" by Ginny Callan --
Recipes from Vermont's Renowned Vegetarian Restaurant
Uncle Dirty Dave's Archives

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