BREADS - WAR EAGLE SWEET BREAD

Makes 2 (8.5 x 4.5-inch) loaf pans

Sponge

1 tablespoon active dry yeast

½ cup warm water

1 ½ cup warm milk

¼ cup melted butter

½ cup packed brown sugar

1 ½ teaspoons salt

1 egg, lightly beaten

3 cups whole wheat flour

Dough

1 teaspoon allspice

¾ cup raisins, covered with boiling water for a few minutes and drained

½ cup finely chopped candied lemon or orange rind

½ cup chopped pecans

3 cups unbleached white flour, approximately

SPONGECombine the yeast and water in a small mixing bowl, stirring until dissolved, and set aside.  In a large mixing bowl combine the milk, butter, sugar, salt, and egg and blend well.  Add the yeast mixture and beat in the whole wheat flour.  Beat 1-2 minutes in a heavy-duty mixer or vigorously by hand until the mixture is smooth.  Cover and let rise 30 minutes, or until bubbly.

DOUGH

At the end of the rising period for the sponge, stir in the allspice, raisins, candied rind, and pecans and blend thoroughly.  Gradually add sufficient flour to make a soft dough that pulls away from sides of the bowl.  Turn the dough out on a floured surface and knead 8-10 minutes, or until smooth and resilient.  Place in a warm buttered bowl, turning to coat the top.  Cover loosely with plastic wrap and a towel and let rise until doubled, about 1 hour.

Butter the loaf pans. 

Punch down the dough, knead lightly, and shape into loaves.  Place in loaf pans.  Cover and let rise until double, about 45 minutes to 1 hour.

Preheat the oven to 375F.  Bake the loaf for 40 minutes.  Remove the bread from the pans and let the loaf cool on a wire rack.  

MY NOTE:  I use all white flour for this photo.  

Edited from America’s Bread Book by Mary Gubser.