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Multigrain Raisin Bread

2 cups raisins
1-1/2 cups water
1/2 cup old-fashioned oats
1 tablespoon active dry yeast
1-1/4 cups warm water (110° to 115°)
1/4 cup honey
2 eggs
3/4 cup nonfat dry milk powder
2 teaspoons salt
1-1/2 teaspoons ground cinnamon
2 cups whole wheat flour
3 to 3-1/2 cups all-purpose flour

In a small saucepan, bring raisins and water to a boil. Reduce heat; cover and
simmer for 5 minutes. Drain, reserving 1/2 cup liquid. Stir oats into reserved
liquid; set raisins and oat mixture aside. In a large mixing bowl, dissolve
yeast in warm water. Stir in honey; let stand for 5 minutes. Add the eggs, milk
powder, salt, cinnamon, whole wheat flour, 1 cup all-purpose flour and oat
mixture; beat on medium speed until blended. Stir in enough remaining all-purpose
flour to form a firm dough. Stir in raisins (dough will be sticky). Turn onto

Printed from tasteofhome.com Nov 19, 2008

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Multigrain Raisin Bread cont.

a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a bowl coated with cooking spray, turning once to coat the top. Cover
and let rise in a warm place until doubled, about 1 hour. Punch dough down.
Turn onto a lightly floured surface; shape into two loaves. Place in two 9-in. x
5-in. loaf pans coated with cooking spray. Cover and let rise until doubled,
about 40 minutes. Bake at 350° for 40-45 minutes or until golden brown.
Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks
to cool.

Yield: 2 loaves (16 slices each).