WHOLE-WHEAT CINNAMON-RAISIN BREAD
Turns out perfect and is such a pleasure to eat! I have changed it just a little, replacing dry milk powder(and water) with non dairy milk. I like to add in some cinnamon to the dough when making too. You can also replace the raisins with dried cherries or other fruit(and try adding in some mini chocolate chips-yum!) You can half the recipe easily. I like to make a little more filling :) Recipe courtesy Ellie Krieger for Food Network Magazine.
Provided by Sharon123
Categories Yeast Breads
Time 4h30m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Make the dough:.
- Measure out 1 1/4 cups very warm water(I use soy milk and leave out the dry milk powder) and check the temperature; it should be 120 degrees F to 130 degrees F(not too hot, but warm-I use my wrist to determine temperature). Combine both flours, the dry milk(leave out if using soy or other non dairy milk), egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
- Let it rise:.
- Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes(time may vary, it may take a little longer).
- Soak the raisins:.
- Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes(I use apple juice for more flavor). Drain and pat dry.
- Fold the dough:.
- Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
- Add the filling:.
- Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.
- Form the loaves:.
- Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.
- Bake the bread:.
- Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.
Nutrition Facts : Calories 1475.7, Fat 21.2, SaturatedFat 2.7, Cholesterol 96, Sodium 2464.9, Carbohydrate 294.3, Fiber 20.9, Sugar 98.8, Protein 40.3
CINNAMON-RAISIN WHOLE WHEAT WAFFLES
Make and share this Cinnamon-Raisin Whole Wheat Waffles recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h
Yield 5 waffles, about
Number Of Ingredients 17
Steps:
- Make the spread: beat the cream cheese and heavy cream together in a small bowl with a hand-held mixer; beat in the cinnamon and sugar; cover and refrigerate until needed (keeps for up to 5 days).
- Make the waffles: if your raisins aren't moist and plump, place them in a heatproof bowl and pour boiling water over them; let the raisins steep for a minute, drain, turn out onto a paper towel and pat dry; set aside.
- Preheat waffle iron; if you want to hold the finished waffles until serving, preheat oven to 200°.
- Melt the butter; reserve.
- In a big bowl, whisk the flours, baking powder, baking soda, salt, and cinnamon until combined; whisk in both the sugars.
- In another bowl, beat together the buttermilk, vanilla, and eggs with a whisk until well mixed.
- Pour the liquid ingredients over the dry ingredients and whisk until just combined; fold in the raisins and melted butter into the batter.
- Lightly butter or spray the grids of your iron.; brush or spray the grids again only if subsequent waffles stick.
- Spoon out ½ to 2/3 cup of batter onto the iron; use a metal spatula or wooden spoon to spread it almost to the edge of the grids.
- Close the lid and bake until browned and set.
- Serve the waffles immediately or keep them, in single layer, on a rack in the preheated oven while you make the rest of the batch.
- Serve topped with Velvet Cream Cheese Spread.
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