RAISIN CANE BREAD

Makes 4 small loaves

1-1/2 cups seedless raisins

6 tablespoons brandy

1-3/4 cups scalded milk

6 tablespoons butter

9 tablespoons cane syrup

2 teaspoons salt

1 teaspoon vanilla

2 teaspoons cinnamon

1/2 teaspoon nutmeg

6 to 6-1/2 cups whole wheat flour

1-1/2 tablespoons active dry yeast

1/4 cup warm water

Glaze

2 tablespoons cane syrup

1 tablespoon melted butter

1 tablespoon brandy

1/4 teaspoon vanilla

Soak raisins 24 hours in 6 tablespoons brandy.

Pour milk into large bowl. Stir in butter, 8 tablespoons cane syrup, salt, vanilla and spices. When butter has melted, stir in 3 cups flour. Stir yeast into water and 1 tablespoon cane syrup and let sit a few minutes. Stir in mixture, cover, and let sit in a warm place about 20 minutes. Stir in 2 more cups flour, place on floured surface and knead about 10 minutes, adding remaining flour as necessary to prevent stickiness.

Return to covered bowl and set in warm place to rise (about 40 minutes) until doubled in size. Add presoaked raisins and place on floured surface. Knead several minutes, adding flour as necessary.