Raisin-Honey Milk Bread

Ingredients

• 1 cup warm whole milk (100° to 110°)
• 1/4 cup honey, divided
• 1 package dry yeast (about 2 1/4 teaspoons)
• 2 large egg yolks, lightly beaten
• 3 1/2 cups all-purpose flour, divided (about 15 3/4 ounces)
• 1 cup raisins
• 1 teaspoon salt
• Cooking spray

Preparation

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. 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. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), 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. Preheat oven to 350°.
5. Bake at 350° for 30 minutes or until browned and loaf sounds hollow when tapped. Cool on a wire rack 20 minutes before slicing.