Maple Molasses Bread
|Warm water||1 1⁄2 Cup (24 tbs) (At About 110° F)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Maple syrup/Maple-flavored syrup||1⁄3 Cup (5.33 tbs)|
|Molasses||1⁄3 Cup (5.33 tbs) (Dark Or Light)|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Whole wheat flour||4 Cup (64 tbs)|
|Raisins||1 Cup (16 tbs)|
|Egg white||1 , with 1 teaspoon water|
In a large bowl, dissolve sugar in the warm water.
Stir in yeast and let stand for 5 minutes.
Blend in maple syrup, molasses, oil, and salt.
Beat in all-purpose flour, 1 cup at a time, then beat until dough pulls away from bowl in stretchy strands (about 10 to 15 minutes at medium speed if using electric mixer).
With a heavy-duty mixer or wooden spoon, gradually beat in 3 cups of the whole wheat flour.
Turn dough out on a floured board and knead until smooth and elastic (10 to 15 minutes), adding more whole wheat flour as needed to prevent sticking.
Gradually knead in raisins during the last 5 minutes of kneading time.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 2 hours).
Punch dough down and turn onto a lightly floured board.
Divide dough in half; shape each half into a smooth ball and place in a greased 8-inch pie pan.
Lightly brush tops with salad oil; cover and let rise in a warm place until doubled (45 minutes to 1 hour).
Brush egg white mixture over loaves.
Bake in a 375° oven for 30 minutes or until loaves are dark golden and sound hollow when tapped.
Cool in pan for 10 minutes, then turn out onto racks to cool completely.