Breads Yeast: Raisin Cinnamon Bread by Recipe Cottage

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	Raisin Cinnamon Bread

		Yield: 2 large loaves 3 cups starter 3 - 3 1/2 cups bread flour 1/4 cup sugar 1/4 cup melted shortening 1 1/2 cups milk 3 tsp salt 3 cups whole wheat flour 2 T cinnamon 1 cup raisins Prepare batter one of two ways: 2 Tbs starter, 2 cups 85 deg. water, 3 c bread flour, 24 hrs at 75 degrees or 1 cup starter, 1 1/2 c flour (half all-purpose, half bread), 1 cup 85 deg water, 8 to 12 hrs at 85 deg. In a large bowl, mix starter, 1 cup bread flour, and 1/4 cup sugar. Melt the shortening, add the milk and salt to it. Heat to luke warm and add to the batter. Add 2 T cinnamon and 1 cup raisins. Mix well. Add the 3 cups whole wheat flour, 1/2 cup at a time, stirring well after each addition. Add one more cup of the white flour (if it'll take it) and stir well. Turn out onto a board and knead in enough additional white flour until dough is smooth and elastic (the usual 300 to 400 stokes or 15 min.). Place into a greased bowl, turn, and cover. Proof until doubled in an 85 degree location...about 2 hours if all is well. Punch down the dough and return to the warm place to rest for 30 minutes. Divide the dough into 2 equal parts, knead each part for about 30 seconds, form into loaves and place into loaf pans (seam side down). Cover and let proof in the warm place for 1 1/2 hrs or until doubled. Bake in a preheated oven for 45 minutes. When golden brown and the loaves have shrunk away from the sides of the pans, they are done. Place on wire racks to cool: brush tops with butter, then cover with thick towels. Cooling takes about 3 or 4 hours. (Slow cooling brings out the flavors in the bread better).