Cardamom Raisin Bread

I used to buy this Honey Date Walnut bread at Whole Foods in Denver that was just delicious. Really, it was the reason I got out of bed in the morning all winter long. But, apparently it was just a seasonal bread and they stopped making it. Since then, I've been on the quest for the perfect bread for my morning toast --

WANTED: Bread. A little sweet, but not too sweet. A little spice, but not enough that you can tell what's in there. Lots of texture and grains. Must go well with butter, honey, nut butters, and jam. Inquire within.

I've given up trying to find a loaf like this, especially for cheap, and now I've moved on to finding recipes to bake my own bread. Or, perhaps better said, I've taken to manipulating recipes I've found. My newest stab at the perfect morning bread. It's baking now. Review will be posted soon.

Cardamom Raisin Bread

1 Tablespoon dry activated yeast

1/4 cup warm water

1/2 cup + 1/2 teaspoon sugar

1 cup skim milk

2 eggs, beaten

1/2 t salt

3/4 teaspoon ground cardamom
pinch of ground cloves
smidge of ginger powder

4 1/2 cup flour (or whole wheat flour)

1/4 cup butter

1/2 cup raisins

Mix yeast, warm water, and 1/2 teaspoon sugar until yeast dissolves. Set aside. Heat milk in a saucepan over low heat until small bubbles appear along the edges. Cool slightly. Add beaten eggs, 1/2 cup sugar, salt, cardamom, and 3 cups flour. Beat well. Add butter, beat well. Add yeast mixture. Add remaining flour in three additions. Add raisins. Mix well. Knead on a lightly floured surface until smooth and elastic (~10 min). Place dough in an oiled bowl. Cover and let double (~1 hour). Punch down and let rise again until doubled (~45 min). Divide the dough in half. From each half, roll three ropes 12-18 inches. Braid the ropes into two loaves. Place on a greased baking sheet. Let rise until doubled (~1 hour). Preheat oven to 375 degrees. Bake 25 minutes, or until the loaves sound hollow when tapped on the bottom.