Raisin-Honey Milk Bread

1. 1

   Combine milk, 1 tablespoon honey, and yeast in a large bowl, stirring with a whisk; let stand 5 minutes. Stir in remaining 3 tablespoons honey and yolks.

2. 2

   Lightly spoon flour into dry measuring cups; level with a knife. Combine 3 cups flour, raisins, and salt in a large bowl. Add milk mixture, stirring until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

3. 3

   Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85u00b0), free from drafts, 75 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Shape dough into a (9 x 4-inch) oval; place dough oval on a baking sheet coated with cooking spray. Cover and let rise 55 minutes or until dough is doubled in size.

4. 4

   Preheat oven to 350u00b0.

5. 5

   Bake at 350u00b0 for 30 minutes or until browned and loaf sounds hollow when tapped. Cool on a wire rack 20 minutes before slicing.

* Per serving · 4 servings · Values may vary.

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