Golden Raisin And Rosemary Wheat Bread Food

WHOLE-WHEAT CINNAMON-RAISIN BREAD

Steps:

• Make the dough.
• Measure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
• Let it rise.
• Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.
• Soak the raisins.
• Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.
• Fold the dough.
• Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
• Add the filling.
• Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.
• Form the loaves.
• Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.
• Bake the bread.
• Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.

ROSEMARY RAISIN BREAD

Steps:

• Soften the yeast in about 1/4 cup of the warm water.
• Soften the raisins in the rest of the warm water.
• Combine flour, salt, and rosemary in a large bowl.
• Mix in the oil, water, raisins, and yeast mixture.
• Knead in enough flour (about 1 more cup) to make a smooth, elastic dough.
• Dough should be"tacky," but not"sticky.
• "Try to add just enough flour so that the dough doesn't stick to the board (or bowl) and then stop adding it.
• Too much flour will make the dough rise less.
• Place in an oiled bowl and cover with plastic wrap.
• Let rise in a warm place until doubled.
• Punch dough dough.
• Divide into 2 portions, form into loaves, and press each into a loaf pan.
• Let rise until doubled.
• Bake in a preheated 350 degree oven until brown.

RAISIN WALNUT ROSEMARY BREAD

Steps:

• Add the raisins to the scalded milk. Cover and cool for about 30 minutes, until lukewarm. Preheat the oven to 350 degrees. Grease two 81/2 by 4 1/2 inch pans, four 5 by 31/2 inch pans, or six 15- ounce cans. In a large bowl, beat the sugar with the butter. Add the cooled raisin mixture, the egg, and vanilla Mix well. In a medium bowl, whisk together the flour, salt, baking powder, rosemary, and nuts until well combined. Spoon the butter mixture all at once and stir just until combined. Spoon the batter into the prepared pans. If using cans, spoon the batter into them so that they are just over half full. Bake 8 1/2 inch loaves for 1 hour to 1 1/4 hours, 5 - inch loaves for 35 - 40 minutes, or 15 - ounce cans for 25 to 30 minutes or until well browned (the internal temperature should reach 190 degrees.) Cool 10 minutes, then remove from the pans and place loaves on a rack to cool completely.

RAISIN WALNUT ROSEMARY BREAD

Steps:

• Add the raisins to the scalded milk. Cover and cool for about 30 minutes, until lukewarm. Preheat the oven to 350 degrees. Grease two 81/2 by 4 1/2 inch pans, four 5 by 31/2 inch pans, or six 15- ounce cans. In a large bowl, beat the sugar with the butter. Add the cooled raisin mixture, the egg, and vanilla Mix well. In a medium bowl, whisk together the flour, salt, baking powder, rosemary, and nuts until well combined. Spoon the butter mixture all at once and stir just until combined. Spoon the batter into the prepared pans. If using cans, spoon the batter into them so that they are just over half full. Bake 8 1/2 inch loaves for 1 hour to 1 1/4 hours, 5-inch loaves for 35 to 40 minutes, or 15-ounce cans for 25 to 30 minutes or until well browned (the internal temperature should reach 190 degrees.) Cool 10 minutes, then remove from the pans and place loaves on a rack to cool completely.

GOLDEN RAISIN AND ROSEMARY WHEAT BREAD

Steps:

• Make 1 ½-Pound Recipe with bread machines that use 3 cups flour, or make 2-Pound Recipe with bread machines that use 4 cups flour.Measure carefully, placing all ingredients except raisins in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signalSelect Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles Remove baked bread from pan, and cool on wire rack.1 Slice: 160 calories (20 calories from fat) 2g fat (0g saturated) 0mg cholesterol 320mg sodium 34 carbohydrate (3g dietary fiber) 4g proteinSUCCESS TIP Success Tip: If your bread machine doesn't have a Raisin/Nut signal, add the raisins 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs.SUCCESS TIPDon't forget to crumble the dried rosemary leaves before adding them so more of the delicate flavor will be released. Also, because dried leaves are very sharp, crumbling them will help eliminate larger, sharp pieces of rosemary in the bread.DID YOU KNOW?Rosemary, a member of the mint family, grows wild in its native Mediterranean area. The long, pointy silver-green leaves are very aromatic and have the flavor of both lemon and pine.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SOURDOUGH ROSEMARY BREAD

Steps:

• Measure the starter into a mixing bowl.
• Add the milk, olive oil, salt, sugar, rosemary, raisins, and 2 beaten eggs and mix well.
• Add the flour, 1 cup at a time, stirring until it is too stiff to mix by hand.
• Turn onto a floured surface and knead in remaining flour until dough is satiny.
• Form an oval or round loaf.
• Place on a baking sheet and proof, covered, for 1 to 2 hours, or until about doubled in bulk.
• Preheat oven to 350 degrees F.
• Make crisscross slash in top of loaf.
• Brush with the remaining beaten egg.
• Bake for 45 minutes.
• Remove loaf from baking sheet and cool on a wire rack.
• NOTE: This recipe can be made in your bread machine on the dough cycle; add ingredients to machine in order given, with the exception of the final beaten egg.
• Shape and bake as above.

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 9-in. x 5-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. Yield: 3 loaves (16 slices each).