12: Remove dough to lightly floured surface
11: Punch dough down
13: Knead in raisins
14: Divide dough in half
0: Makes 2 round loaves
1: Place 1/2 cup warm water in large warm bowl
2: Sprinkle in yeast; stir until dissolved
3: Add remaining water, butter, and next 6 ingredients
4: Slowly stir in 3 cups all-purpose flour; blend well
5: Stir in rye flour and enough remaining all-purpose flour to make soft dough
6: Remove dough to lightly floured surface
7: Cover; let rest 15 minutes
8: Knead dough until smooth and elastic, about 10 to 15 minutes
9: Place in greased bowl, turning to grease top
10: Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1 1/2 hours
15: Shape each half into 5-inch ball
16: Place each ball in greased 8-inch round cake pan or on large greased baking sheet
17: Cover; let rise in warm, draft-free place until doubled in size, about 1 hour
18: Bake at 350øF for 45 minutes or until done
19: Remove from pans; let cool on wire racks
20: Nutrition information per serving (1/32 of recipe): calories 154; total fat 2 g; saturated fat 1 g; cholesterol 4 mg; sodium 165 mg; total carbohydrate 30 g; dietary fiber 3 g; protein 4 g
21: Origianla recipe called for dates
22: Posted to Digest bread-bakers
23: v096
24: n063 Recipe by: Fleischmann's Yeast web site: www
25: breadworld
26: com
27: 11/96 From: Terry and Kathleen Schuller <schuller@ix
28: netcom
29: com> Date: Sun, 01 Dec 1996 23:36:41 -0600