+ 1 Tbsp Yeast + 1 Tsp Salt + 3/8 stick (6 Tbsp) Unsalted Butter + 4 - 1.1/2 oz boxes of Raisins + 2 cups warm (110 F) Water + 1/3 cup honey (warmed) + 2 eggs (large) + 2 Tbsp Ground Cinnamon + 1 Tbsp Ground Nutmeg + 1 cup Rolled Oats + 3 Tbsp Gluten Flour + 4 to 6 cups unbleached flour
In your stand mixer’s bowl, put in Yeast, Salt, Butter, Raisins, Water, Honey, Eggs, Cinnamon & Nutmeg, Rolled Oats, and Gluten. Using the dough hook, mix these items until things look blended together (e.g. egg yolks are broken, the rolled oats and gluten are mixed into the water, and such).
With the mixer on a low speed, put three (3) cups of flour into the mixer’s bowl. When this amount of flour is mostly mixed in, add another cup or so of flour. Continue mixing. Slowly add 1/3 cup of flour at a time allowing it to be completely mixed in; continue this until your dough is slightly tacky – it will stick slightly to the bowl but will not leave any behind as it gets kneaded by the hook.
Once the dough has reached the tacky stage, continue kneading the dough with the dough hook for another two (2) minutes.
Place dough in a greased bowl; cover and set bowl in a warm place; if your kitchen is cold like ours, try placing the bowl into a warmed oven (but make sure the oven is not on when you walk away!).
Let the dough rise for 60 minutes or until doubled in size. Punch dough down, if you have smaller bread pans, cut into two equally sized pieces; shape each piece into a dough-cylinder and place into a greased bread pan(s). Cover and let rise for 60 minutes or until doubled.
After doubling, place the loaves into a 350 degree (F) oven for 45 to 60 minutes; when the top of the loaf is browned, and when tapped quickly with a finger, the loaf sounds hollow — remove the baked bread from the oven. Cool & enjoy!