Cinnamon Raisin Bread
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3/4 cup milk
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1/2 cup warm water (110 degrees F/45 degrees C)
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1 T active dry yeast
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1 egg + 1 egg white
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1/4 cup white sugar
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1/2 teaspoon salt
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1/4 cup margarine, softened
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1 cup raisins
- 2 cups all-purpose flour
- 2 cups whole wheat flour
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1 tablespoon milk
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1/4 cup and 2 tablespoons white sugar
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1 tablespoon ground cinnamon
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1 tablespoon butter, melted
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Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
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Dissolve yeast in warm water, and set aside until
yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and
raisins. Stir in cooled milk. Add the flour gradually to make a stiff
dough.
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Knead dough on a lightly floured surface for a few
minutes. Place in a large, greased, mixing bowl, and turn to grease the
surface of the dough. Cover with a damp cloth. Allow to rise until
doubled.
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Roll out on a lightly floured surface into a large
rectangle 1/2 inch thick. Moisten dough with 1 tablespoon milk. Mix
together 1/4 cup sugar and 1 tablespoons cinnamon, and sprinkle mixture
on top of the moistened dough. Roll up tightly; the roll should be
about 3 inches in diameter. Cut in 2, and tuck under ends.
Place loaves into well greased 8 x 4 inch pans. Lightly grease tops of
loaves. Let rise again for 1 hour.
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Bake at 350 degrees F (175 degrees C) for 45
minutes, or until loaves are lightly browned and sound hollow when
knocked. Remove loaves from pans, and brush with melted butter or
margarine. Let cool before slicing.
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