Healthy Raisin Bread

Directions to make the bread by hand:

In a large bowl, dissolve yeast in the warm water.

Meanwhile add your milk into a microwave safe medium-sized measuring cup. Heat for about one minute until milk is hot. Into the measuring cup, add butter, sugar and salt and stir until sugar is dissolved. Add the raisins.

Add milk mixture into the yeast mixture along with 3/4 cups of whole wheat flour, 3/4 cups all-purpose flour and cinnamon. Mix with a wooden spoon until combined. Add the beaten eggs and mix to blend well. Add enough of the remaining flour to make a soft but stiff dough.

Turn out the dough onto a lightly floured surface and knead for about 10 minutes, until dough is smooth and elastic.

Spray a large bowl with cooking spray. Place dough into the bowl, turning once to grease the surface of the dough. Cover with a clean dish cloth and let the dough stand in a warm place until doubled in bulk, about 1 1/2 hours.

Punch down the dough and divide it into 2 portions. Cover and let rest for 10 minutes.

Shape into 2 loaves; place into 2 greased 8x4x3-inch loaf pans. Cover and let rise again for about 45 to 60 minutes, until almost double. Preheat oven to 375 F.

Bake bread at 375 F for 25 minutes, placing foil over loaves the last 10 minutes, if loaves are getting too brown.

Remove loaves from pans and let cool on racks.

Directions for using a stand mixer:

Place yeast and warm water into the bowl of your stand mixer. Let it rest until foamy about 10 minutes.

Meanwhile add your milk into a microwave safe medium-sized measuring cup. Heat for about one minute until milk is hot. Into the measuring cup, add butter, sugar and salt and stir until sugar is dissolved. Add the raisins.

Add milk mixture into the yeast mixture along with 3/4 cups of whole wheat flour, 3/4 cups all-purpose flour and cinnamon. Mix with a wooden spoon until combined.

Place the dough hook on mixer, add eggs and beat until combined.

Add remaining flour and beat until smooth and elastic about 6 to 8 minutes.

Take dough out of bowl, and spray bowl with cooking spray. Place dough back into the bowl, and turn once until dough is greased.

Place a kitchen towel or plastic wrap over the bowl and set aside until doubled in size, about 1 1/2 hours.

Punch down the dough and divide into 2 equal portions. Let the dough rest for 10 minutes.

Shape into 2 loaves. Place dough into 2 greased 8x4x3-inch loaf pans. Cover and let rise again for about 45 to 60 minutes, until almost double.

The last 15 minutes of rising, preheat oven to 375 F.

Bake for 25 minutes, placing foil over loaves the last 10 minutes, if loaves are getting too brown.

Remove loaves from pans and let cool on racks.

Makes two big loaves, or 24 slices total (actually more if you cut a normal size slice)

Calories per slice: 99, Fat: 1.1, Cholesterol: .01, Sodium: 172, Potassium: 87, Carbs: 20, Fiber: 1.5, Sugar: 5.9, Protein: 3

I am betting you could get about 15-20 slices per loaf, but like I said, I cut big! You can never have too much bread, well maybe you can. Love the calories on this one!