*  Exported from  MasterCook  *
                            GOLDEN RAISIN LOAVES
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Breads                           Fruits
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Whole wheat flour -- stirred
    2       pk           Active dry yeast -- or
    1       t            Salt
      3/4   c            Water
      1/2   c            Buttermilk
    1 1/2   c            Raisins -- golden
    1       x            Vegetable oil
    2       c            Confectioners' sugar
    2 1/2   ts           Milk
      1/4   c            Sugar
    2       ts           Active dry yeast -- bulk
    2       ts           Cinnamon -- ground
      1/3   c            Butter or regular margarine
    2       ea           Eggs -- lg
    2 1/2   c            Unbleached flour -- sifted
    1       x            ------vanilla frosting------
      1/4   ts           Vanilla
   NOTE:  The amount of flour can vary from 2 1/4 to 2
   3/4 cups depending on Stir 1 3/4 cups of the whole
   wheat flour, sugar, undissolved yeast, salt and
   cinnamon together in a large mixing bowl.  Heat the
   water and butter in a saucepan over low heat to very
   warm (120-130 degrees F.). Remove from the heat and
   stir in the buttermilk.  Add to the flour-yeast
   mixture and beat, with an electric mixer on medium
   speed, until smooth, about 2 minutes. Add the eggs and
   beat an additional 2 minutes, then stir in the
   raisins. Gradually add the remaining 1/4 cup of whole
   wheat flour and enough white flour to make a stiff but
   light dough. (Heaviness indicates too much flour and
   the bread will not rise correctly.) Let rest for 5
   minutes. Turn the dough out onto a lightly floured
   surface and knead until smooth, about 5 to 8 minutes.
   Cover with the mixing bowl and let rest for 30
   minutes. Punch the dough down and divide in half.  Let
   rest 10 minutes, then roll each half to a 12 X 7-inch
   rectangle.  Beginning at the 7-inch side, roll up
   tightly like a jelly roll and seal the edges. Tuck the
   ends under to form rounded edges, (the loaf should be
   about 7 X 3-inches in size). Place on a greased baking
   sheet.  Brush with oil and repeat for the second batch
   of dough.  Cover and let rise in a warm place until
   almost doubled, about 30 minutes.  Bake in a preheated
   375 degree F. oven for 25 minutes or until the loaves
   sound hollow when tapped. Remove from the baking sheet
   and cool on wire racks for 20 minutes. Frost with the
   vanilla icing if desired. VANILLA ICING: Combine the
   sugar, vanilla, and milk in a bowl and beat until
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