PECAN RAISIN LOAVES

By stepjo7269

Southern Living Cooking School Cookbook p. 43.

Ingredients

• Directions:
• 1 package dry yeast
• 1 cup warm water (105 degrees to 115 degrees)
• 1 cup warm milk (105 degrees to 115 degrees)
• 1 ½ cups Pillsbury’s best whole wheat flour
• ½ cup quick-cooking oats, uncooked
• 3 tablespoons sugar
• 1 teaspoon salt
• 2 About 2 ½ cups Pillsbury’s best bread flour
• 1/4 cup sugar
• ½ teaspoon cinnamon
• 3/4 cup chopped pecans, toasted
• 3/4 cup raisins
• ●Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes
• ●Add milk to yeast mixture.
• ●Combine whole wheat flour, oats, sugar, and salt; stir well.
• ●Add flour mixture to yeast mixture, and beat at medium speed of an electric mixer 2 minutes or until blended.
• ●Stir in enough bread flour to make a soft dough (dough will be sticky).
• ●Turn dough out onto a floured surface; knead for 10 minutes.
• ●Place dough in a well greased bowl, turning to grease top.
• ●Cover and let rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in bulk.
• ●Combine sugar and cinnamon; set aside
• ●Punch dough down, and divide into two balls.
• ●Invert a large bowl over the balls; let rest 15 minutes.
• ●Turn dough out onto a lightly floured surface, and roll each half into an 8 x 12 inch rectangle.
• ●Sprinkle with half of cinnamon mixture, pecans, and raisins.
• ●Starting at the short end, roll the dough in a jellyroll fashion and place seam side down into a greased 8 ½ x 4 ½ inch loaf pan; repeat shaping procedure.
• ●Cover; let rise in warm place until tops of loaves are about ½ inch above pan edges, about 25 to 30 minutes.
• ●Bake at 375 degrees for 35 to 40 minutes, or until bread sounds hollow when tapped and is lightly brown.

Details

Servings 2

Preparation

Step 1

●Remove from pan; cool on wire rack.