Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The fat from the whole milk keeps the bread moist, and its natural sugars (along with the honey) create a golden crust.

David Bonom
Recipe by Cooking Light May 2007

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • 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.

  • Preheat oven to 350°.

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

Nutrition Facts

160 calories; calories from fat 8%; fat 1.4g; saturated fat 0.5g; mono fat 0.4g; poly fat 0.2g; protein 4.1g; carbohydrates 33.3g; fiber 1.5g; cholesterol 27mg; iron 1.7mg; sodium 158mg; calcium 27mg.
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