BEARD'S RAISIN WHEAT BREAD
Steps:
- 1. Place raisins in small bowl - add sherry to cover + soak until they soften and swell. 2. Place 1/2C warm water in another small bowl, add yeast + sugar, stir to dissolve + let mix stand til bubbly. 3. In a large bowl, combine wheat flour, 1-1/2 C white flour, and salt. Add yeast mix. 4. In small bowl, combine remaining 1C water, milk, honey, butter. Make a well in the flour mix, add the milk mix, blending ingreds well. 5. put in Kitchenaid mixer bowl w/dough hook + knead ~5 mins til smooth and elastic on speed 2. Place dough in an oiled bowl, turning to grease top. Cover bowl + let dough rise til doubled 1 to 1-1/2 hrs. 6. Punch down, divide in two. Drain raisins, press into dough, shape loaves. Place in greased 9x5x3 pans, let rise again 45 mins. 7 Bake 425 degrees for 10 min then 350 for 30 min. (I did convection 375 - 10 mins, 325 - 25 mins)
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