Whole Wheat Raisin Bread

Whole Wheat Raisin Bread from www.abakershouse.com

My son loves Pepperidge Farm raisin bread. I do too. I don’t like, though, that I can’t pronounce some of the ingredients listed on the package. I know that there is more added to commercial bread than the basics of yeast, salt, and flour. It may be necessary to add enhancers to the bread on our grocery shelves but at home you have the privilege of baking with ingredients you recognize. This is not to say that raisin bread is a health food, but I like the idea of showing my little guy how bread is made and teaching him that all food doesn’t have to come from a factory.

I found this recipe for raisin bread with the addition of whole wheat on the Food Network site. While I don’t think my dough rose quite as much as it could have, this recipe produced two beautiful loaves of raisin bread. And the smell of freshly-baked bread at home is worth the effort. Next time I’ll add more raisins and I will perfect the technique of tightly rolling the dough when forming the loaves.

Ingredients:
Recipe from Food Network
2 cups bread flour, plus more for dusting
2 cups whole-wheat flour
1/4 cup nonfat dry milk
1 large egg
2 tablespoons canola oil, plus more for brushing
3 tablespoons honey
2 teaspoons salt
1 1/2 teaspoons instant dry yeast
Cooking spray
2/3 cup raisins
1 tablespoon plus 1 teaspoon ground cinnamon
1/3 cup packed dark brown sugar
Click through for the full directions from Food Network.

Whole Wheat Raisin Bread from www.abakershouse.com
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Comments

  1. says

    I like raisin bread best without the raisins. I guess that’s called cinnamon bread, but if I were to eat a raisin, it would be in a loaf of yours. Beautiful loaves Holly.

  2. says

    I thought about making raisin bread a few weeks ago, but for some reason it didn’t happen–I don’t even remember why! But seeing that it worked out so beautifully for you is giving me the kick I need to do it myself. :)

  3. says

    When my son was younger he also loved Pepperidge Farm raisin bread. It tastes yummy but it is a little scary how long it can sit in a bread box and still taste fresh….I mean, months. I love that by baking with your son you are showing him that bread doesn’t start out in a plastic bag. :) Your cinnamon bread looks delicious. I am curious to try it with the whole wheat flour.

    • says

      I’ve recently read a book called Pandora’s Lunchbox and in it the author describes certain foods that really do last way too long because of all of the preservatives in the ingredient list. Homemade bread might not last as long (and is certainly not low fat or calorie free) but it sure does taste good! Thanks for stopping by, Wendy.

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