| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Aztec |
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Flour; (I use bread flour) (up to 3-1/2) |
| 1 |
pk |
Yeast |
| 1 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1 |
tb |
Cinnamon |
|
|
More cinnamon |
| 3/4 |
c |
Apple juice |
| 1 |
tb |
Oil |
| 1/2 |
c |
Water |
| 3/4 |
c |
Raisins |
INSTRUCTIONS
Combine 1 1/2 cup flour, yeast, sugar, salt, and cinnamon. Mix. Heat apple
juice, oil, and water to 120- 125 degrees. Add to flour mixture. Blend at
low speed, then mix for three minutes at medium speed. Stir in raisins and
rest of the flour. Knead five minutes, but dough should stay fairly soft
and not at all dry. Let rise in oiled bowl until doubled. Roll out into a
rectangle on a lightly floured board. Sprinkle with more cinnamon. Roll up
and put into greased bread loaf pan. Let rise about half an hour. Brush
with melted butter or margarine to keep crust soft. Bake at 350 degrees for
about 35 to 40 minutes.
After removing from oven, brush with more melted butter or margarine.
Remove from pan. Coat with glaze.
Glaze: mix 1 1/2 cup confectioner's sugar, 2 tablespoons butter or
margarine, 1/2 teaspoon (or more to taste) vanilla, and 1 - 2 tablespoons
warm water.
Posted to JEWISH-FOOD digest Volume 98 #011 by vshulman@aztec.asu.edu
(VICKI L. SHULMAN) on Jan 06, 1998
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