*Canola Oil, .33 cup Egg, fresh, 2 large Water, tap, 1.5 cup (8 fl oz) Salt, 1.5 tsp Yeast, 2.25 tsp Raisins, 1 cup (not packed) *Flour, white, 5 cup *Whole Wheat Flour, 1 cup extra egg for glaze
Place raisins in strainer and rinse with hot water. Drain. Mix eggs and oil in bowl. In separate bowl, add flours, sugar, yeast, salt. Add wet to dry. Pour in 1.5 C hot water. Mix until a shaggy ball, pour out onto floured surface and knead 7 min. Knead in raisins until well mixed. Place in bowl and cover with plastic wrap. Place in warm, draft-free area for 2 hours. Punch down, divide into 2 lumps of same weight. For each lump, divide it again into three lumps of the same weight. Roll each lump into a long rope. Braid 3 ropes together into a loaf. Place on parchment papered baking sheets. Cover and raise another 30 minutes. Preheat oven to 325'F. Beat an additional egg and brush over risen loaves. Bake for 25-30 min or until brown on top and sounds hollow on bottom when tapped. Cool on cooling rack. Serve warm.