Ingredients: |
Ingredients: 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
|
Directions: |
Directions: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 120-130º; 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 350º 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. |