Honey Whole Wheat Raisin Bread Recipe

• 1 c. lowfat milk
• 1 tbsp. salt
• 1/2 c. honey
• 2 pkg. active dry yeast
• 5 c. unsifted whole wheat flour
• 1 1/2 c. seedless raisins
• 2 tbsp. sugar
• 1/4 c. butter
• 1 1/2 c. hot water (105 to 115 degrees)
• 2 1/2 c. sifted all purpose flour
• 2 tbsp. melted butter

1. In small saucepan, heat lowfat milk till bubbles form around edge of pan; remove from heat.
2. Add in sugar, salt, 1/4 c. butter, and honey; stir till butter melts.
3. Cold to lukewarm.
4. If possible, check temperature of hot water with thermometer.
5. Sprinkle yeast over water in large bowl, stirring till dissolved.
6. Stir in lowfat milk mix.
7. Add in All-Purpose flour and 2 1/2 c. whole wheat flour; and raisins; beat with wooden spoon till smooth-about 2 min.
8. Gradually add in remaining whole-wheat flour, mixing in the last of it with hands till dough leaves side of bowl.
9. Turn out dough onto lightly floured board.
10. Cover the bowl and let rest 10 min.
11. Knead till smooth and elastic-10 min.
12. Place in lightly greased large bowl, turn dough to bring greased side up.
13. Cover with towel; let rise in hot place, free from drafts till double in bulk-about 1 1/2 hrs.
14. When 2 fingers poked into dough leave indentions, the rising is sufficient.
15. Punch dough down with fist; turn out onto lightly floured board or possibly pastry cloth.
16. Divide in half.
17. Shape each half into smooth ball; cover with towel; let rest 10 min.
18. Shape each portion into 1 loaf and place in lightly greased 5 x 3 pan.
19. Let rise till double in bulk; about 1 1/2 hrs.
20. Bake at 400 degrees till top is well browned and sound hollow when tapped.
21. Remove from pans immediately.
22. Cold on rack.

milk, salt, honey, active dry yeast, whole wheat flour, raisins, sugar, butter, hot water, flour, butter

Taken from cookeatshare.com/recipes/honey-whole-wheat-raisin-bread-42090 (may not work)