Lemony Raisin Bread
1package active dry yeast
1cup (250 mL) warm milk (105°F to 115°F [40°C to 46°C])
1cup (250 mL) raisins 1⁄4 cup (50 mL) sugar
1tsp (5 mL) salt
1tsp (5 mL) grated lemon peel
1⁄2 cup (125 mL) vegetable oil
1⁄2 cup (125 mL) butter or margarine, melted
4egg yolks, beaten
1 egg white
1 tbs (15 mL) water
Dissolve yeast in warm milk. Set aside.
Place 3 cups (750 mL) 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 (125 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 qt (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 (180°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 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.
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