Whole Wheat Raisin Loaf

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My mother introduced this loaf to my family 20 years ago. It was a favorite bread during the holidays and became a favorite at our bed and breakfast as the bread in our creamcheese and banana slice french toast sandwiches.

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Steps

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Combine 2 cups of all-purpose flour the sugar , salt , cinnamon , nutmeg and yeast in a large bowl.

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Heat milk , water and oil in a medium size sauce pan until very warm.

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Pour into dry ingredients.

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Beat mixture with electric mixer on medium speed 4 minutes or until well blended.

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Add whole wheat flour , oats and raisins.

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Beat with a wooden spoon until blended.

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Beat in enough of the remaining white flour to make a soft dough.

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Turn dough out onto a light floured surface.

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Kneed until smooth and elastic , about 5 minutes , using only enough of the remaining white flour to keep the dough from sticking.

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Place dough into a large buttered bowl.

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Turn to bring buttered side up and cover with a cloth.

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Let rise in a warm place , away from drafts , until double in volume , about one hour.

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Grease two loaf pans.

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Punch down dough.

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Divide in half.

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Shape into loaves.

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Place loaves in pans.

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Brush tops with melted butter.

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Cover and let rise in a warm place until double , about 30 minutes'.

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Ingredients

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all-purpose flour, sugar, salt, ground cinnamon, nutmeg, active dry yeast, milk, water, vegetable oil, whole wheat flour, quick oats, raisins, butter