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Golden Raisin Wheat Bread

Since I'm single, I freeze extra loaves in freezer bags when I bake this nicely moist bread. Then the night before I'm about to run out of bread, I take a loaf out and thaw it at room temperature. It was only after I retired that I became interested in cooking and baking. Now, when relatives and I get together at Christmastime, I'm the one who's asked to bring the bread. -Nilah Schenck, Beloit, W

48 ServingsPrep: 35 min. + rising Bake: 35 min.

Ingredients

3/4 cup golden raisins
1/2 cup boiling water
3 cups whole wheat flour
2 packages (1/4 ounce each) active dry yeast
1 tablespoon salt
1 teaspoon baking soda
2 cups (16 ounces) plain yogurt
1 cup water
1/3 cup honey
5 tablespoons butter
4-1/2 to 5 cups all-purpose flour

Directions

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

2 of 2

Golden Raisin Wheat Bread (continued)

Directions (continued)

pans to cool on wire racks. Yield: 3 loaves (16 slices each).

Nutrition Facts: 1 serving (1 slice) equals 99 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 191 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.