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Cinnamon Raisin Bread
A rich bread, great for toasting or simply eating
with butter or margarine
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Whenever Pat makes this bread, Mark hopes
that
it is not all to be given away. It smells delicious
as it bakes
and keeps well. Makes at least two
loaves. |
| Quantity |
Ingredients |
Preparation Notes |
| 2 1/4 Cups |
Milk |
- Heat milk and butter to 125 degrees
- Combine raisins and brown sugar and set aside.
- Put yeast, salt and half of the flour in a mixing
bowl.
- Add the milk mixture to the dry mixture and begin
mixing with dough hooks or a spoon until all ingredients are blended
together.
- Gradually add the remaining flour and continue
mixing. Dough will become stiff.
- Knead with dough hooks until a ball forms and
exterior is a bit shiny. Add a little more flour if dough is too wet
and won't form a ball. If kneading by hand look for the same
indicators.
- Place in a greased bowl, turn dough once so that
all sides are greased. Cover bowl with a hot damp towel and allow to
raise until double. Usually between 30 and 60 minutes.
- Punch down and turn onto floured board or surface.
- Knead dough for a few minutes by hand.
- Divide dough into 2 - 4 equal parts depending on
the size of loaves you wish to make.
- Roll out dough into a rectangle. Turning over at
least once
- Brush surface with melted margarine.
- Spread 1/2 to 1/4 of the raisin mixture on the
dough dependent on the number of loaves you are making.
- Roll rectangle like a jelly roll, fold over the
ends and place in loaf pan or on cookie sheet.
- Repeat for each loaf.
- Allow to raise until doubled.
- Preheat oven to 375 degrees
- Bake for ten minutes and then reduce heat to 350
degrees and continue baking for 30 - 35 minutes.
- If desired brush loaves with melted margarine and
return to the oven for five minutes.
- Turn out of pans onto racks and allow to cool.
- This bread may be frozen.
|
| 3 Tbsp |
Butter or
Margarine |
| 2 Pkgs |
Active Dry
Yeast
(1/4 oz each) |
| 2 Tbsp |
Sugar |
| 2 tsp |
Salt |
| 6 - 6 1/2 Cups |
Flour |
| 1 1/2 Cups
|
Raisins |
| 1/2 Cup |
Brown Sugar |
| 4 Tbsp |
Melted
Margarine (set aside) |
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