Oatmeal Raisin Bread

Makes 1 loaf (about 2 pounds)

¼ cup packed light brown sugar ¼ cup regular rolled oats ¼ cup unsalted butter, cut in 4 pieces ¼ cup whole wheat flour ½ teaspoon sea or kosher salt ½ cup boiling water ¼ cup warm water 2¼ teaspoons active dry yeast ½ cup + 1 teaspoon low-fat milk ½ cup golden raisins 3 cups bread flour or unbleached, all-purpose flour

Calories 208 (20% from fat)• carb. 37g • pro. 5g • fat 5g • sat. fat 3g • chol. 11mg • sod. 107mg •calc. 29mg • fiber 2g

Place the brown sugar, oats, butter, whole wheat flour, and salt in the bowl of the Cuisinart Hand Stand Mixer fitted with the flat beaters. Add boiling water and mix on speed 1 until butter is melted and mixture is no longer lumpy. Let cool to lukewarm, 5 to 10 minutes. While the mixture is cooling, place the warm water and yeast in a 1-cup measure with a pinch of the bread or all-purpose flour and stir. Let stand until foamy, about 5 to 10 minutes. Add the yeast mixture and ½ cup of the milk to the cooled brown sugar/oat mixture. With the mixer on speed 1, blend the yeast mixture and milk into the brown sugar/oat mixture, about 10 seconds. With the mixer running, add all the raisins and ½ cup of the flour. When the flour is no longer visible, continue adding the flour 1 cup at a time. The mixture will thicken and change from a batter to a dough. When all the flour has been incorporated, the mixture will have formed a smooth ball of dough and cleaned the sides of the bowl. Switch to the dough hooks and knead for 2 to 3 minutes. Place in a resealable food storage bag. Press out air and seal. Let rise for 1 hour. Lightly coat a 9" x 5" x 3" loaf pan with cooking spray. After dough has doubled in size, punch down and let rest 5 minutes. Shape into a loaf and place in the prepared pan. Cover loosely with plastic wrap and let rise until the dough reaches the top of the pan, about 45 to 50 minutes. Fifteen minutes before baking preheat oven to 375°F. Gently brush the top of the loaf with the teaspoon of milk. Place the bread in the oven and bake until the top is browned and the loaf sounds hollow when tapped, about 40 to 45 minutes. Remove from loaf pan and transfer to a wire rack to cool. Bread will slice best when cooled completely before slicing.