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Lemony Raisin Bread
1 package active dry
yeast
1 cup warm milk
(105°F to 115°F)
4-4¹⁄₂ cups all-purpose
flour
1 cup raisins
1
⁄4 cup sugar
1 teaspoon salt
1 teaspoon grated
lemon peel
1
⁄2 cup vegetable oil
1
⁄2 cup butter or
margarine, melted
4 egg yolks, beaten
1 egg white
1 tablespoon water
Dissolve yeast in warm milk. Set aside.
Place 3 cups flour, raisins, sugar, salt, and lemon
peel in mixing bowl. Attach bowl and
PowerKnead™ Spiral Dough Hook to mixer. Turn
to Speed 2 and mix about 15 seconds.
Continuing on Speed 2, gradually add milk
mixture, oil, butter, and egg yolks to flour
mixture and mix about 1 minute.
Continuing on Speed 2, add remaining flour,
1
⁄2 cup at a time, until dough starts to clean sides
of bowl. Knead on Speed 2 about 2 minutes
longer.
(NOTE: Dough may not form a ball on the hook.
However, as long as there is contact between
dough and hook, kneading will be accomplished.
Do not add more than the maximum amount of
flour specified or loaf will be dry.)
Place dough in a greased bowl, turning to grease
top. Cover. Let rise in warm place, free from
draft, about 1 hour, or until doubled in bulk.
Punch dough down and shape into a ball. Place
in a greased and floured 1
1
⁄2-qt baking dish. Let
rise in warm place, free from draft, about 1 hour,
or until doubled in bulk.
Cut 2 slashes with a sharp knife in a cross
pattern on top of loaf. Beat egg white and water
in small bowl and brush lightly on top of loaf.
Bake at 350°F for 55 to 60 minutes. Remove
from baking dish immediately and cool on wire
rack.
Yield: 12 servings (12 slices per loaf).
Per serving: About 351 cal, 7 g protein, 47 g
carb, 15 g fat, 83 mg chol, 253 mg sodium.
VARIATION
Lemony Raisin Focaccia
Prepare dough as directed above. After shaping
into a ball, place dough on lightly greased
baking sheet and flatten to 2" thick. Let rise and
bake as directed above.