WHOLE-WHEAT CINNAMON-RAISIN BREAD
Provided by Ellie Krieger
Time 4h15m
Yield 2 loaves
Number Of Ingredients 12
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.
HONEY WHOLE WHEAT BREAD
After following this recipe, you'll be able to take a warm, brown loaf of bread from your oven -- perfect for breakfast with butter and honey, for sandwiches in a lunchbox, or a healthy snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Combine warm water, honey, and yeast in a large liquid-measuring cup. Stir until dissolved. Let stand until foamy, about 10 minutes.
- In a large bowl, whisk together 3 1/2 cups of the bread flour, the whole-wheat flour, wheat germ, and salt. Make a well in the center and pour in the yeast mixture. Stir with a wooden spoon, gradually drawing in the flour until well combined.
- Remove the dough to a lightly floured surface. Knead in the remaining 1/2 cup bread flour a little at a time until dough is smooth and elastic, 10 to 15 minutes. Place in a lightly oiled bowl. Cover with lightly oiled plastic wrap. Transfer to a warm place, and let rise until double its original size, 1 to 1 1/2 hours.
- Preheat oven to 400 degrees, with rack in center. Brush two 9-by-5-inch loaf pans with canola oil. Remove the plastic wrap from the dough. Turn the dough out onto a lightly floured work surface, and punch down. Divide dough into two equal pieces. Flatten one piece of dough into an oval, and roll up lengthwise. Place the roll, seam-side down, into a prepared pan. Repeat process with second piece. Cover with oiled plastic wrap. Place the loaves in a warm place, and let rise again until doubled in size, 30 to 45 minutes.
- Bake until deep golden brown, 50 to 60 minutes (the loaves will sound hollow when tapped on the bottom). Transfer pans to a rack, and let cool 5 minutes. Invert the loaves onto the rack to cool completely.
PECAN RAISIN BREAD
We love raisin bread and also enjoy the nutty flavor of pecans, so I decided to combine the two for this delectable loaf. It smells terrific and the taste...oh-so good! -Lora Sexton, Wellington, Texas
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (2-1/2 pounds, 16 slices).
Number Of Ingredients 10
Steps:
- In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic 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). , Just before the final kneading (your machine may audibly signal this), add pecans and raisins. , Freeze option: Securely wrap and freeze cooled loaf in foil and place in resealable plastic freezer bag. To use, thaw at room temperature.
Nutrition Facts : Calories 227 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 182mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 2g fiber), Protein 6g protein.
RAISIN WHOLE WHEAT QUICK BREAD
This delicious recipe has been a family favorite for many years. We especially enjoy it during the holidays. Once you bake this, you can't resist fixing it again and again.
Provided by Taste of Home
Time 1h20m
Yield 3 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the milk, butter and honey. Stir into dry ingredients just until moistened. Fold in the carrots, raisins, dates, almonds and pecans., Transfer to three greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 252 calories, Fat 11g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 167mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 4g fiber), Protein 5g protein.
HONEY RAISIN PECAN WHOLE WHEAT BREAD
Make and share this Honey Raisin Pecan Whole Wheat Bread recipe from Food.com.
Provided by Normaone
Categories Yeast Breads
Time 3h10m
Yield 1 1/2 pound loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Spray the bread container of your bread machine with cooking spray.
- Add ingredients,except pecans and raisins, according to the recommendation of your bread machine manufacturer.
- Use the whole wheat or basic/white setting.
- Use the light or medium crust setting.
- Remove and cool on rack when baked.
HONEY WHOLE WHEAT PECAN BREAD (BREAD MACHINE)
I make this bread once a week. Everyone seams to love this bread. Its my most requested. I played with ingredients over and over until I got it right. Very simple and very good ya too! This creates a VERY fluffy bread. Its almost as fluffy as white bread. The trick is the xantham gum and wheat gluten.
Provided by williamwallus
Categories Breads
Time 3h30m
Yield 1 Loaf, 1 serving(s)
Number Of Ingredients 11
Steps:
- Add liquid ingredients to your bread machine.
- Add all dry ingredients but the yeast and pecans.
- Pour yeast on top in a dry area.
- Set bread machine for a 1.5 LB Loaf
- Choose your Crust, I normally use Medium or Dark.
- Push Start.
- Crush up pecans. When add/nut timer beeps add pecans.
More about "honey raisin pecan whole wheat bread food"
WHOLE WHEAT BANANA RAISIN BREAD - MAMA LOVES FOOD
From mamalovesfood.com
HONEY WHEAT BREAD - COPYKAT RECIPES
From copykat.com
HONEY WHOLE WHEAT BREAD - BAKER BETTIE
From bakerbettie.com
HONEY WHOLE WHEAT BREAD - BUTTER WITH A SIDE OF …
From butterwithasideofbread.com
WHOLE WHEAT RAISIN BREAKFAST BREAD RECIPE - THE …
From thespruceeats.com
RECIPE: WHOLE WHEAT PECAN-RAISIN BREAD | WHOLE FOODS …
From wholefoodsmarket.com
Servings 1Calories 280 per servingTotal Time 2 hrs 50 mins
LENOIR - WHOLE WHEAT PECAN RAISIN BREAD CALORIES, CARBS
From frontend.myfitnesspal.com
THE YEAR I COOKED EVERYTHING: WHOLE WHEAT PECAN-RAISIN BREAD
From folder-o.blogspot.com
PECAN HONEY BANANA BREAD RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
HONEY RAISIN PECAN WHOLE WHEAT BREAD
From siouxhoney.com
NOT VEGAN HONEY WHEAT PECAN RAISIN CHALLAH - JAMIE GELLER
From jamiegeller.com
WHOLE WHEAT HONEY RAISIN BREAD | MISS CHINESE FOOD
From misschinesefood.com
RECIPE: WHOLE WHEAT PECAN-RAISIN BREAD
From pinterest.com
WHOLE FOODS - WHOLE WHEAT PECAN-RAISIN BREAD CALORIES, CARBS ...
From frontend.myfitnesspal.com
HONEY MALT PECAN WHOLE WHEAT BREAD
From breadexperience.com
LIFE AND HEALTH – RAISIN PECAN WHOLE WHEAT BREAD
From stepstolife.org
HONEY WHOLE WHEAT BREAD {JUST LIKE GRANDMA USED TO MAKE!}
From barefeetinthekitchen.com
EASY WHOLE WHEAT CINNAMON RAISIN BREAD - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
BEST COOKING BREADS RECIPES: HONEY RAISIN PECAN WHOLE WHEAT …
From worldbestbreadsrecipes.blogspot.com
HONEY WHOLE-WHEAT CINNAMON RAISIN BREAD - FOOD THINKERS
From foodthinkers.com
HOMEMADE CINNAMON RAISIN BREAD - A MIND "FULL" MOM
From amindfullmom.com
WHOLE WHEAT CINNAMON RAISIN BREAD | A HINT OF HONEY
From ahintofhoney.com
NUTRITION FACTS FOR BREADSMITH HONEY RAISIN PECAN BREAD
From myfooddiary.com
WHEAT, PECAN, AND RAISIN BREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
THE ABSOLUTE BEST HONEY WHOLE WHEAT BREAD RECIPE
From backtoourroots.net
HONEY RAISIN PECAN WHOLE WHEAT BREAD RECIPE - WEBETUTORIAL
From webetutorial.com
HONEY-SWEETENED RAISIN BREAD IN THE BREAD MACHINE
From goodcheapeats.com
PECAN WHEAT BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
BREAD RAISIN PECAN AT WHOLE FOODS MARKET
From wholefoodsmarket.com
HONEY WHOLE WHEAT BREAD - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
HONEY WHOLE WHEAT BREAD - A HINT OF HONEY
From ahintofhoney.com
HONEY RAISIN PECAN WHOLE WHEAT BREAD RECIPE - TEXTCOOK
From textcook.com
RECIPE: MIDDLE AMERICA RAISIN NUT BREAD, HONEY RAISIN PECAN …
From recipelink.com
MOIST AND LIGHT HONEY PECAN WHOLEWHEAT BREAD – BREAD MAKER …
From myyellowfarmhouse.com
HONEY WHOLE WHEAT RAISIN BREAD - RECIPE | COOKS.COM
From cooks.com
HONEY WHEAT BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
RAISIN PECAN BREAD | BAKING FORMULATIONS | BAKERPEDIA
From bakerpedia.com
HONEY RAISIN PECAN WHOLE WHEAT BREAD | NATURALLY SAVVY
From naturallysavvy.com
HONEY WHOLE WHEAT BREAD - TASTES OF HOMEMADE
From tastesofhomemade.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love