69
Lemony Raisin Bread
1package active dry
yeast
1cup (235 ml) warm
milk (105°F to 115°F
[40°C to 46°C])
4-41⁄2cups (945 ml to 1 l)
all-purpose flour
1cup (235 ml) raisins
1⁄4cup (60 ml) sugar
1teaspoon (5 ml) salt
1teaspoon (5 ml)
grated lemon peel
1⁄2cup (120 ml)
vegetable oil
1⁄2cup (120 ml) butter
or margarine, melted
4egg yolks, beaten
1egg white
1tablespoon (15 ml)
water
Dissolve yeast in warm milk. Set aside.
Place 3 cups (710 ml) flour, raisins, sugar, salt, and
lemon peel in mixing bowl. Attach bowl and
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, 1⁄2cup
(120 ml) 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 11⁄2-quart (1.4 l) 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
(177°C) 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 pro, 47 g carb,
15 g fat, 83 mg chol, 253 mg sod.
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 inches (5 cm) thick. Let rise and
bake as directed above.