Wholewheatraisinloaf Recipes

WHOLE WHEAT RAISIN BREAD

Steps:

• Soak raisins beforehand in some warm water.
• In a large bowl, combine all the white flour, sugar, undissolved yeast, salt, and cinnamon.
• In another bowl, mix warm water and canola oil.
• Gradually add warm water mixture to flour mixture.
• Beat together, then stir in raisins and whole wheat flour. Stir until mixture is consistent.
• Knead on lightly floured surface until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes.
• Divide into 3 balls and place in loaf pan. Cover; let rise in warm, place until doubled in size, about 1 to 1.5 hours.
• Bake at 350F for 30 to 35 minutes or until done.
• Remove from pans; cool on wire rack. Brush with melted butter.

RAISIN LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• Place butter, sugar, and 1 egg in large bowl. Beat well. Beat in second egg. Stir in milk and vanilla.
• In another bowl measure in flour, baking powder, and salt. Stir in raisins. Pour all at once into batter. Stir to moisten only. Spoon into greased loaf pan.
• Bake in 350 degree F (175 degree C) oven for 1 hour or until it tests done. Cool 10 minutes. Turn out of pan. Cool on rack. Wrap to store. Allow to ripen a day or two to improve flavor. Serve buttered.

WHOLE-WHEAT CINNAMON-RAISIN BREAD

Steps:

• Make the dough.
• Measure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the dry 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.
• Soak the raisins.
• Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. 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.

WHOLE-GRAIN GREEK MEATLOAF

Steps:

• Put the bulgur in a small bowl, cover with hot water and soak until softened, about 1 hour. Strain and set aside.
• Toss the cucumbers, tomatoes, half the mint, 1 tablespoon of the oil, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; cover and refrigerate until ready to serve.
• Preheat the oven to 400 degrees F. Spray an 8-inch square baking pan lightly with cooking spray and set aside.
• Pulse the onions into a paste in a food processor, scraping down the bowl as needed. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Add the onion paste and any onion juice and cook, stirring occasionally, until the paste begins to brown (it will still be light), about 10 minutes. Add the cumin, cinnamon, allspice, 1 1/2 teaspoons salt and a few grinds of pepper and continue cooking until the onion-spice paste starts to look dry and is fragrant, 4 to 6 minutes.
• Add the onion-spice paste, bulgur, ground beef, egg, breadcrumbs, remaining chopped mint, 1/2 teaspoon salt and several grinds of pepper to a large mixing bowl and mix with your hands until thoroughly combined. Press the mixture into the prepared baking pan; sprinkle with the pine nuts if using and press in. Bake until the meatloaf begins to pull away from the sides, is browned on top and registers 165 degrees F on an instant-read thermometer, 30 to 35 minutes. Slice the meatloaf into 1-inch-thick slices and serve hot with the cucumber-tomato salad and dollops of Greek yogurt alongside.

BEST MEATLOAF IN THE WHOLE WIDE WORLD!

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Stir ketchup, brown sugar, bacon bits, pineapple, and 1 dash Worcestershire sauce together in a small bowl; reserve.
• Combine the ground beef, bread crumbs, saltines, egg, garlic, onion, 2 dashes of Worcestershire sauce, and salt and pepper in a large bowl; mix well. Pat meat mixture into a 9x5 inch loaf pan.
• Bake meatloaf in the preheated oven for 30 minutes. Remove from oven; pour reserved pineapple mixture over loaf. Return to the oven; bake until no longer pink in the center, about an additional 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

WHOLE WHEAT RAISIN LOAF

Steps:

• In large bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup sugar, salt, cinnamon, nutmeg and yeast mix well. In medium saucepan, heat milk, water and oil until very warm (120 to 130°F.). Add warm liquid to flour mixture. Blend at low speed until moistened beat 3 minutes at medium speed. By hand, stir in whole wheat flour, rolled oats, raisins and an additional 1/4 to 3/4 cup all-purpose flour until dough pulls cleanly away from sides of bowl.On floured surface, knead in remaining 1/4 to 3/4 cup all-purpose flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 20 to 30 minutes.Grease two 9 x 5- or 8 x 4-inch loaf pans. Punch down dough several times to remove all air bubbles. Divide dough in half shape into loaves. Place in greased pans.Cover let rise in warm place until light and doubled in size, 30 to 45 minutes.Heat oven to 375°F. Uncover dough. Bake 40 to 50 minutes or until deep golden brown and loaves sound hollow when lightly tapped. If loaves become too brown, cover loosely with foil last 10 minutes of baking. Immediately remove from pans cool on wire racks. Brush tops of loaves with margarine sprinkle with 1 teaspoon sugar. HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 slice): Calories 160 Protein 5g Carbohydrate 29g Fat 3g Sodium 210mgPICTURE: Left to right: Onion Lover's Twist, Whole Wheat Raisin LoafFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

WHOLE WHEAT BREAD WITH RAISINS AND WALNUTS

Steps:

• Stir 1 1/4 cups water and yeast in large bowl to blend. Stir in warm milk, honey, and salt, then melted butter. Add 1 1/2 cups whole wheat flour and stir vigorously with wood spoon until well incorporated. Add 1/2 cup rye flour, oat bran and cocoa powder and stir until well blended. Add enough bread flour, 1/2 cup at a time, to form moist and sticky dough, stirring vigorously with wood spoon until well incorporated. Mix in raisins and walnuts. Cover bowl with plastic wrap. For do-ahead version: Refrigerate dough overnight. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 1 hour (do not punch down dough).
• Spray 9x5x3-inch metal loaf pan with nonstick spray. Transfer dough to prepared pan, being careful not to deflate dough. Cover loaf pan loosely with plastic wrap. Let rise in warm draft-free area until dough is puffed and almost reaches top of pan, about 45 minutes for refrigerated dough and 20 minutes for room-temperature dough.
• Meanwhile, position rack in center of oven and preheat to 500°F. Generously spray inside of oven with water (about 8 sprays); immediately place bread in oven. Lower oven temperature to 400°F and bake bread until top is deep brown and crusty and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack 10 minutes. Turn bread out onto rack and cool completely.

WHOLE WHEAT RAISIN LOAF

Steps:

• Combine 2 cups of all-purpose flour (spooning lightly to measure) the sugar, salt, cinnamon, nutmeg and yeast in a large bowl.
• Heat milk, water and oil in a medium size sauce pan until very warm (120 to 130-degrees).
• Pour into dry ingredients.
• Beat mixture with electric mixer on medium speed 4 minutes or until well blended.
• Add whole wheat flour, oats and raisins; beat with a wooden spoon until blended.
• Beat in enough of the remaining white flour to make a soft dough.
• Turn dough out onto a light floured surface.
• Kneed until smooth and elastic, about 5 minutes, using only enough of the remaining white flour to keep the dough from sticking.
• Place dough into a large buttered bowl; turn to bring buttered side up and cover with a cloth.
• Let rise in a warm place, away from drafts, until double in volume, about one hour.
• Grease two loaf pans.
• Punch down dough; divide in half; shape into loaves.
• Place loaves in pans; brush tops with melted butter.
• Cover and let rise in a warm place until double, about 30 minutes.
• Bake at 375-degrees for 40 minutes and loaves sound hallow when tapped with fingers.
• Remove from pans to wire rack and brush with butter.
• Let cool.