DATE RAISIN BREAD

1  1/2 cup dried date
3/4 cup orange juice
3/4 flour
1/2  cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cloves
1/4 teaspoon fine salt
1/4 cup of vegetable oil
1 big egg
3/4 cup golden raisin

bake for 43 minutes at 350 farenheit

Method:
-boil orangme juice with date till become paste
-combine egg with  oil
-combine the dry ingredients together.
-bake




Cinnamon Raisin Bread (Whole Wheat)
adapted from Averie Cooks
makes 1 loaf

1 egg
2/3 cup milk
1/4 cup (half a stick) butter
2 1/4 t instant yeast
2 t honey
1 t cinnamon
1/2 t salt
2 1/3 cups white whole wheat flour*
1 1/2 cups raisins
1 t cinnamon and 3 packets truvia (or 2-3 T brown sugar), for sprinkling

In a small bowl, lightly beat the egg.  Set aside.  In a medium bowl (or microwave safe measuring cup), heat the milk and butter in the microwave for about 30-45 seconds, to remove the chill and warm slightly.  Stir in the honey until dissolved, and stir in the beaten egg.

In the bowl of a stand mixer, stir together the yeast, cinnamon, salt, and flour.  Add in the milk mixture and knead (with the dough hook attached) for 5-8 minutes, until the dough pulls away from the bowl and is elastic/smooth.  Transfer to a lightly oiled bowl, and cover with plastic wrap.  Allow to sit in a warm area until doubled in size, about one hour (I learned a new trick with this:  use a heating pad so you don't need to turn on your oven for heat in the winter).

Punch the dough down to release the air, and turn it out onto a clean, lightly floured surface (I like to use my Silpat mat).  Pour the raisins over the dough, and knead until evenly dispersed through the dough.  Flatten the dough into a large rectangle (about 8" by 12"), and sprinkle with cinnamon and truvia (or brown sugar) evenly across.  Roll the dough up from the short side, creating a long cylinder.  Pinch together the ends, and place seam side down into a parchment lined or lightly greased loaf pan (free form is fine, too, on a lined baking sheet).  Cover with plastic wrap, and place in a warm place, again, for another hour, until doubled in size.

Preheat the oven to 375ºF as it is almost done with rising, remove the plastic wrap, and bake for 25-30 minutes, until golden on top (when you tap/knock on the bread, it will sound hollow inside).  Allow to cool slightly in the pan before turning out onto a wire rack to cool.  Cool completely before slicing.

Store in an airtight container.  This can be frozen in an airtight container (or freezer bag) for up to 3 months