CRACKED WHEAT RAISIN BREAD

1 1/2 cups cracked wheat
1 cup raisins
1/2 cup firmly packed brown sugar
2 teaspoons salt
3 tablespoons butter or margarine
2 cups boiling water
2 packages active dry yeast
2/3 cup warm water
3 to 6 cups all-purpose flour, divided use
Beaten egg

In large bowl, combine cracked wheat, raisins, brown sugar, salt, margarine and 2 cups boiling water. Mix well and allow to cool to 105 to 115 degrees F.

In small bowl, dissolve yeast in warm water (105 to 115 degrees F. Add to cooled cracked wheat mixture. Add 2 cups flour to cracked wheat mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in an additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F.) until light and doubled in size, 45 to 60 minutes.

Grease large cookie sheet.

Punch down dough several times to remove all air bubbles. Divide dough in half; shape into balls. Place on greased cookie sheet. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.

Heat oven to 350 degrees F.

Uncover dough. With sharp knife, slash a 1/2-inch deep lattice design on top of each loaf. Brush with beaten egg.

Bake at 350 degrees F for 35 to 45 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks.

Makes 2 loaves
Source: Pillsbury Healthy-Cooking