"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Raisin-Lovers' Surprise Loaves Recipe

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This recipe for Raisin-Lovers' Surprise Loaves, by , is from What's Cooking In The Neighborhood , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jean Haws
Added: Thursday, September 18, 2008


4 cups white flour, stirred
2 cups whole wheat flour, stirred
2 tsp. baking powder
2 tsp. salt
2 tbsp. active dry yeast
2 cups buttermilk
1/3 cup honey
3 tbsp. butter or margarine
1-2 cups raisins soaked in 2 tbsp. lemon juice, at least 1/2 hour

2 tbsp. soft butter or margarine
1/2 tsp. cinnamon
2 tbsp. honey

Combine 4 cups of white and all the whole wheat flour. In a large bowl, mix 2 1/2 cups of the flour mixture with baking powder, salt, and dry yeast. combine the buttermilk, honey, and butter in a sauce pan. heat to 120-130; margarine need not be melted. Add to the dry ingredients.

Beat for 1 minute; scrape the bowl; beat for 3 minutes at medium speed. Add 1 cup of the flour mixture, or enough of the flour to make a thick batter. Beat at high speed for 2 minutes. Stir in well-drained raisins and enough of the flour to make a soft dough. Turn dough out onto a floured surface. Cover with a bowl; let rest for 10 minutes. Knead until smooth and elastic. Cover and let rest for 15 minutes. Meanwhile, combine the 2 tbsp. honey, 2 tbsp. butter, and 1/2 tsp. cinnamon. Punch the dough down and divide it in half. Roll half of the dough into a 12X18 inch rectangle. Brush with half of the honey mixture. Roll tightly from the 8 inch side as for jelly roll. Seal the edges firmly and fold underneath. Place the loaf, seam side down, in a grease loaf pan. Repeat with the remaining dough. cove; let rise until doubled. Bake at 350 for about 30-35 minutes. Cool on wire racks. Brush with melted margarine.

Pan size for two loaves; 8 1/2 X 4 1/2 X 2 1/2 (bottom measurement). If using smaller loaf pans, make three loaves.




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