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Whole Wheat Cinnamon Raisin Bread Recipe


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     Whole Wheat Cinnamon Raisin Bread

Category   Desserts - Breads
Sub Category   None
Servings   2 loaves
Preptime   50

2 cups bread flour
2 cups whole wheat flour
1/4 cup nonfat dry milk
1 large egg
2 T oil
3 T honey
2 t salt
1 1/2 t instant dry yeast
Cooking Spray
2/3 cup raisins
1 T plus 1 t cinnamon
1/3 cup packed brown sugar

Measure out 1 1/4 cup warm water. Combine both flours, dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of standard mixer with dough hook. Mix 3 minutes on lowest setting, then increase to next highest setting and mix 5 more minutes.
Transfer dough to a bowl coated with cooking spray. Cover with plastic wrap and let rise at room temperature until nearly double (1 1/2 hours).
Soak raisins in boiling water until plump (30 minutes). Drain and pat dry. Transfer the dough to a floured work surface. Lift one side of the dough and fold 1/3 across, press down to remove air bubbles. Repeat with remaining 3 sides of the dough. Mist two 9x5 loaf pans with cooking spray. Divide the dough in half. Roll out each half into a 8 inch square. Brush with oil and sprinkle with raisins, brown sugar, and cinnamon.
Roll up each square into a tight cylinder. Place seam side down in he prepared pans. Cover with plastic wrap and let rise at room temperature until dough fits pan (1 1/2 hours). Preheat oven to 375. Brush loaves with canola oil and bake 25 - 30 minutes until golden.

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