Beards Raisin Wheat Bread Recipes

RAISIN WHEAT BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select wheat bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

WHOLE WHEAT RAISIN BREAD

Steps:

• Soak raisins beforehand in some warm water.
• In a large bowl, combine all the white flour, sugar, undissolved yeast, salt, and cinnamon.
• In another bowl, mix warm water and canola oil.
• Gradually add warm water mixture to flour mixture.
• Beat together, then stir in raisins and whole wheat flour. Stir until mixture is consistent.
• Knead on lightly floured surface until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes.
• Divide into 3 balls and place in loaf pan. Cover; let rise in warm, place until doubled in size, about 1 to 1.5 hours.
• Bake at 350F for 30 to 35 minutes or until done.
• Remove from pans; cool on wire rack. Brush with melted butter.

HOMEMADE RAISIN BREAD

Steps:

• Gather the ingredients.
• Dissolve the yeast in the warm water.
• In a large bowl, combine the raisins, warm milk, butter, sugar, and salt; stir to dissolve the sugar. Let the mixture cool to lukewarm.
• Stir 1 1/2 cups of the flour into the milk mixture and beat until smooth.
• Add the yeast mixture and the beaten eggs to the milk mixture and mix to blend well.
• Add enough of the remaining flour to make a soft but stiff dough.
• Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
• Butter or oil a large bowl. Place the dough in the greased bowl. Turn it over to grease the entire surface of the dough.
• Cover the bowl with a clean kitchen towel and let it stand in a warm, draft-free place until it has doubled in bulk, about 1 to 1 1/2 hours.
• Punch the dough down and divide it into two equal portions. Cover the dough with a kitchen towel and let it rest for 10 minutes.
• Shape the dough into two loaves and place them in two greased 8-by-4-inch loaf pans .
• Cover the pans with a kitchen towel and let the loaves rise for about 45 to 60 minutes, or until the dough has almost doubled in bulk. Then preheat oven to 375 F.
• Bake in preheated oven for 25 minutes. Place foil over the loaves for the last 10 minutes if they look overly brown.
• Remove the loaves from the pans and let them cool on racks. Serve and enjoy!

GOLDEN RAISIN WHEAT BREAD

Steps:

• In a small bowl, combine raisins and water; let stand for 10 minutes. Drain well; set aside. In a large bowl, combine whole wheat flour, yeast, salt and baking soda. In a saucepan, heat yogurt, water, honey and butter to 120°-130°. Add to dry ingredients. Add raisins and enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide into thirds. Shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.

RAISIN BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• In large bowl measure flour, sugar, baking powder, soda, salt, cinnamon, and raisins. Stir thoroughly. Make a well in center.
• In small bowl beat egg until frothy. Mix in melted butter and milk. Pour into well. Stir just enough to moisten. Scrape into greased 9x5x3 inch loaf pan.
• Bake in 350 degree F (175 degree C) oven for 1 hour. Serve plain or toasted with butter.

RUSTIC WHEAT CINNAMON RAISIN BREAD

Steps:

• In your mixer, combine 1 1/2 cup bread flour, yeast, cinnamon, and salt.
• Heat water, honey and maple syrup in a saucepan over low heat until it reaches 120-130 degrees.
• Using low speed, slowly add water mixture to flour mixture. Mix on medium speed until there are no lumps, about 2-3 minutes.
• With your mixer on low speed, add wheat flour and oatmeal half a cup at a time. Then add remaining bread flour half a cup at a time until dough clears the side of the bowl. Dough will be sticky.
• Turn onto a floured surface and knead until dough is smooth (apx 5 minutes) adding the raisins as you go along. Add more flour 1 tablespoon at a time as necessary.
• Turn into oiled bowl and flip dough so that top of dough is oiled. Cover and let rise until double, approximately 60-90 minutes.
• Using lightly oiled hands, turn out dough and shape into 2 small round loaves and place on greased baking sheet OR 1 large loaf and place in 9x5 bread ban, cover and let rise 60-90 minutes.
• If you like a softer crust, brush tops of loaves with oil.
• Preheat oven to 375 degrees and bake for 40-45 minutes. Check bread after 30 minutes and cover with foil if its getting too dark on top. If making two smaller loaves, they may be done sooner.
• Remove bread from pans and cool completely on a wire rack.

BEARD'S RAISIN WHEAT BREAD

Steps:

• 1. Place raisins in small bowl - add sherry to cover + soak until they soften and swell. 2. Place 1/2C warm water in another small bowl, add yeast + sugar, stir to dissolve + let mix stand til bubbly. 3. In a large bowl, combine wheat flour, 1-1/2 C white flour, and salt. Add yeast mix. 4. In small bowl, combine remaining 1C water, milk, honey, butter. Make a well in the flour mix, add the milk mix, blending ingreds well. 5. put in Kitchenaid mixer bowl w/dough hook + knead ~5 mins til smooth and elastic on speed 2. Place dough in an oiled bowl, turning to grease top. Cover bowl + let dough rise til doubled 1 to 1-1/2 hrs. 6. Punch down, divide in two. Drain raisins, press into dough, shape loaves. Place in greased 9x5x3 pans, let rise again 45 mins. 7 Bake 425 degrees for 10 min then 350 for 30 min. (I did convection 375 - 10 mins, 325 - 25 mins)