EASY NO KNEAD RAISIN BREAD
(Variation of Jackie Olden's Grandma's Easy No Knead Peasant Bread)

Jackie's bread has become a staple in our house and my experiments with the recipe continue. This variation makes a dense and delicious raisin bread that's great for toast. The next time I make it I'm going to try 2 cups of whole wheat flour, 2 cups white flour and 3 teaspoons yeast. - Betsy

2 cups lukewarm water (100 degrees F)
2 1/4 teaspoons active dry yeast
1/4 cup sugar
2 teaspoons salt
1 cup whole wheat flour
1 cup raisins (or less, if desired)
3 cups all-purpose flour (or bread flour)

In a large bowl, combine the water, yeast and sugar. Stir until dissolved. Stir in the salt. Stir in whole wheat flour. Stir in raisins, then all-purpose flour.

Coat a deep bowl or container with nonstick cooking spray. Using a spatula scrape the dough from the bowl into the container. Spray the top of the dough with cooking spray (or oil the top). Cover loosely. Let rise in a warm place for 45 minutes or until double in bulk.

Place dough in a 10x5-inch loaf pan that has been coated with cooking spray. Cover loosely with plastic wrap and set aside to rise until double, about 45 minutes. (If you use a 9x5 loaf pan you'll need to remove about a cup or so of the dough - you can use it to bake a couple of rolls on the side.)

Meanwhile, preheat oven to 425 degrees F.

Bake the loaf for 10 minutes at 425 degrees F. Leave loaf in the oven and reduce the temperature to 375 degrees F. Continue baking 20-30 minutes more. Remove bread from pan and set on rack to cool.

Makes 1 (10x5-inch) loaf
Adapted from: Jackie Olden's Grandma's Easy No Knead Peasant Bread