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Directions to make the bread by hand:
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In a large bowl, dissolve yeast in the warm water.
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Meanwhile add your milk into a microwave safe medium-sized measuring cup. Heat for about one minute until milk is hot. Into the measuring cup, add butter, sugar and salt and stir until sugar is dissolved. Add the raisins.
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Add milk mixture into the yeast mixture along with 3/4 cups of whole wheat flour, 3/4 cups all-purpose flour and cinnamon. Mix with a wooden spoon until combined. Add the beaten eggs and mix to blend well. Add enough of the remaining flour to make a soft but stiff dough.
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Turn out the dough onto a lightly floured surface and knead for about 10 minutes, until dough is smooth and elastic.
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Spray a large bowl with cooking spray. Place dough into the bowl, turning once to grease the surface of the dough. Cover with a clean dish cloth and let the dough stand in a warm place until doubled in bulk, about 1 1/2 hours.
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Punch down the dough and divide it into 2 portions. Cover and let rest for 10 minutes.
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Shape into 2 loaves; place into 2 greased 8x4x3-inch loaf pans. Cover and let rise again for about 45 to 60 minutes, until almost double. Preheat oven to 375 F.
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Bake bread at 375 F for 25 minutes, placing foil over loaves the last 10 minutes, if loaves are getting too brown.
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Remove loaves from pans and let cool on racks.
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Directions for using a stand mixer:
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Place yeast and warm water into the bowl of your stand mixer. Let it rest until foamy about 10 minutes.
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Meanwhile add your milk into a microwave safe medium-sized measuring cup. Heat for about one minute until milk is hot. Into the measuring cup, add butter, sugar and salt and stir until sugar is dissolved. Add the raisins.
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Add milk mixture into the yeast mixture along with 3/4 cups of whole wheat flour, 3/4 cups all-purpose flour and cinnamon. Mix with a wooden spoon until combined.
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Place the dough hook on mixer, add eggs and beat until combined.
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Add remaining flour and beat until smooth and elastic about 6 to 8 minutes.
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Take dough out of bowl, and spray bowl with cooking spray. Place dough back into the bowl, and turn once until dough is greased.
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Place a kitchen towel or plastic wrap over the bowl and set aside until doubled in size, about 1 1/2 hours.
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Punch down the dough and divide into 2 equal portions. Let the dough rest for 10 minutes.
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Shape into 2 loaves. Place dough into 2 greased 8x4x3-inch loaf pans. Cover and let rise again for about 45 to 60 minutes, until almost double.
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The last 15 minutes of rising, preheat oven to 375 F.
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Bake for 25 minutes, placing foil over loaves the last 10 minutes, if loaves are getting too brown.
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Remove loaves from pans and let cool on racks.
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Makes two big loaves, or 24 slices total (actually more if you cut a normal size slice)
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Calories per slice: 99, Fat: 1.1, Cholesterol: .01, Sodium: 172, Potassium: 87, Carbs: 20, Fiber: 1.5, Sugar: 5.9, Protein: 3
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I am betting you could get about 15-20 slices per loaf, but like I said, I cut big! You can never have too much bread, well maybe you can. Love the calories on this one!
