0: NOTE: The amount of flour can vary from 2 1/4 to 2 3/4 cups depending on Stir 1 3/4 cups of the whole wheat flour, sugar, undissolved yeast, salt and cinnamon together in a large mixing bowl
1: Heat the water and butter in a saucepan over low heat to very warm (120-130 degrees F
2: )
3: Remove from the heat and stir in the buttermilk
4: Add to the flour-yeast mixture and beat, with an electric mixer on medium speed, until smooth, about 2 minutes
5: Add the eggs and beat an additional 2 minutes, then stir in the raisins
6: Gradually add the remaining 1/4 cup of whole wheat flour and enough white flour to make a stiff but light dough
7: (Heaviness indicates too much flour and the bread will not rise correctly
8: ) Let rest for 5 minutes
9: Turn the dough out onto a lightly floured surface and knead until smooth, about 5 to 8 minutes
10: Cover with the mixing bowl and let rest for 30 minutes
11: Punch the dough down and divide in half
12: Let rest 10 minutes, then roll each half to a 12 X 7-inch rectangle
13: Beginning at the 7-inch side, roll up tightly like a jelly roll and seal the edges
14: Tuck the ends under to form rounded edges, (the loaf should be about 7 X 3-inches in size)
15: Place on a greased baking sheet
16: Brush with oil and repeat for the second batch of dough
17: Cover and let rise in a warm place until almost doubled, about 30 minutes
18: Bake in a preheated 375 degree F
19: oven for 25 minutes or until the loaves sound hollow when tapped
20: Remove from the baking sheet and cool on wire racks for 20 minutes
21: Frost with the vanilla icing if desired
22: VANILLA ICING: Combine the sugar, vanilla, and milk in a bowl and beat until smooth
23: File ftp://ftp
24: idiscover
25: co
26: uk/pub/food/mealmaster/recipes/breads1
27: zip