Raisin Bread

Bread
4 cups bread flour
2 cups whole wheat flour
1/3 cup packed brown sugar
2 tsp salt
1 pkg active dry yeast
2 cups water
1/4 cup oil
2 cups raisins

Icing
1/2 cup unsalted butter
2 ounces cream cheese
1 1/2 cups powdered sugar
1/2 tsp vanilla
1/8 tsp salt

Combine 2 cups bread flour, sugar, salt and yeast. Heat water and oil to 120 - 130 degrees. Add to flour mixture and blend until moist. Add whole wheat flour and raisins and mix well. Knead remaining bread flour 1/2 cup at a time until dough pulls away from sides of the bowl. Place dough in oiled bowl, cover with plastic wrap and towel. Let rise for one hour. Dough will be double in size. Punch down dough and divide into two loaves. Place in oiled loaf pans and cover with plastic and towel. Allow loaves to rise again for 1 hour. Bake at 350 degrees for 35 - 40 minutes. Bread will sound hollow when tapped with a wooden spoon when done. Remove bread from pan onto cooling rack. Allow to cool. Meanwhile mix icing ingredients. Ice tops of each loaf.

Serving Size: 2 loaves