Honey Whole-Wheat Cinnamon Raisin Bread

By dette

The simple process of making this bread is half the homey pleasure of it-from working with the soft yeasty dough tot he incredible cinnamon-laced aroma during baking. It comes out of the oven beautifully golden brown with a stunning swirl of seetness ghroughout. My main incentive to resist devouring all of it on the spot is that it makes for incredible French toast the next morning.

Ingredients

• 2 c bread flour
• 2 c shole-wheat flour
• 1/4 c nonfat dry milk
• 1 1/4 c very warm water (120-130)
• 1 large egg
• 3 tblsp canola oil
• 3 tblsp honey
• 1 tsp salt
• 1 1/2 tsp instant dry yeast
• Nonstick cooking spray
• 1/4 c packed dark brown sugar
• 1 tblsp plus 1 tsp ground cinnamon
• 1/2 c golden raisins, soaked in boiling water for 30 minutes, drained
• and patted dry

Preparation

Step 1

Place the flours, dry milk, water, egg, 2 tblsp of the oil, honey, salt and east into the bowl of a stand mixer. Using the dough hook attachment, mix on the lowest setting ("stir") for 3 mintues, then increase to the next highest setting (2") and mix 5 minutes more. The dough should be soft and fairly sticky.

Place the dough in a bowl sprayed with cooking spray, cover tightly with plastic wrap and let stand at room temperature until its size has mearly doubled, about 1 1/2 hours.

Spray two 9x5x3 inch baking pans with cooking spray.

Transfer the dough to a well-floured work surface. Pick up one side of the dough, lifting about a third of the bulk and fold it across. Wiht spread fingers, pat down on the dough to remove most of the trapped gases. Repeat with the remaining ghree sides of the dough.

Divide the dough in half and roll each half into a flat square, about 8x8 inces. Brush each square with some of the remaining oil. Sprinkle 2 tblsp sugar, 2 tsp cinnamon, and 1/4 c. raisins over each square. Roll each square into a tight cylinder and place each one, seam side downk, into one of the prepared pans. Cover tightly with plstic wrap and allow to sit at room temperature for 1 1/2 hours until the dough fills the pan and springs back slowly when touched.

After the dough has been sitting for about 1 hour, preheat the oven to 375. Uncover the pans and brush the tops of each loaf with oil. Bake until the bread is golden brown and the sides spring back when pressed, 25-30 minutes. Transfer the bread to a wire rack and allow to cool completely.

cal 190; tot fat 3.5g; (sat fat 0g; mono fat 1.9g; poly fat 1g) prot 5g; carb 35g; fib 3g; chol 15 mg; sod 160mg