| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Breads, Raisin, Buttermilk |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Buttermilk, warmed to 130 degrees |
| 1/4 |
c |
Sugar |
| 1 1/2 |
ts |
Salt |
| 2 |
pk |
Dry yeast (rapid rise) |
| 5 |
|
To 5 1/2 cups bromated flour "better bread flour" |
| 1/2 |
ts |
Baking soda |
| 1 |
c |
Finely chopped nuts |
| 1/2 |
c |
Butter, melted |
| 1 |
ts |
Cinnamon |
| 2 |
|
Eggs, lightly beaten |
| 1 |
c |
Raisins |
INSTRUCTIONS
Place sugar, salt, yeast, soda and cinnamon in large bowl. Measure flour
into a smaller bowl. Add 1 1/2 cups flour to other dry ingredients. Blend
to mix ingredients. Pour butter, eggs, and buttermilk into dry ingredients.
Beat at high speed for two minutes. Add 1 1/2 cups more flour. Continue
beating two more minutes. Change to bread hooks. Add nuts, raisins, which
have been soaked in hot water for 20 minutes, and about 2 cups more flour
(total 5 cups flour so far). Mix with bread hooks,until dough is no longer
sticky. Add balance of flour if necessary. Knead with hooks until dough is
smooth and elastic. Place dough in greased bowl. let rise one hour.
Punch down,divide and let rest, covered with two bowls for 15 minutes.
Shape into loaves. place in greased loaf pans. Let rise for one hour. Bake
at 375 degrees for 35-40 minutes. Bakes two medium sized loaves.
Converted by MMCONV vers. 1.40
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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