Cinnamon-swirl Raisin Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads, Cyberealm | 2 | Loaves | |
INGREDIENTS
| 1/4 | c | Warm Water, 110øF |
| 1 | pn | Sugar |
| 1 | Active Dry Yeast | |
| 3 | T | Sugar |
| 3 | T | Unsalted Butter, cut up |
| 1 1/2 | t | Salt |
| 2 | c | Warm Milk, 110øF |
| 3 | c | Unbleached All-Purpose Flour |
| 1/2 | c | Dark Raisins |
| 1/2 | c | Golden Raisins |
| 4 | c | Unbleached All-Purpose Flour |
| 1/2 | c | Sugar |
| 1 | T | Ground Cinnamon |
INSTRUCTIONS
Dough: Butter 2 9x5x3" loaf pans. Butter a 4 quart bowl. In a small bowl, combine warm water and pinch sugar. Sprinkle yeast over water mixture. Let stand until yeast dissolves and bubbles. While yeast is dissolving, in a large miging bowl combine 3 tb sugar, butter and salt. Pour in warm milk. Stir until butter almost melts. Stir in 3 cups flour and dissolved yeast. Beat on high speed for 3 minutes. Stir raisins into batter. Stir in ehough of remaining flour with a wooden spoon until dough forms a ball. Turn dough out onto a well-floured surface. Knead until smooth and elastic, about 8-10 minutes, adding enough of remaining flour to keep dough from sticking. Place dough in buttered bowl, turning once to butter surface. Cover and let rise in a warm place until double, about 1 1/4 to 1 1/2 hours. Punch dough down. Turn out on a floured board. Divide dough in half. Cover and let rest 10 minutes. Filling: While dough rests, in a small bowl combine 1/2 cup sugar and cinnamon. Mix well and set aside. Assembly: Roll half dough to a 12x8" rectangle. Sprinkle with hlaf of cinnamon filling. Press filling into dough as much as possible. Roll up tightly, jelly-roll fashion, starting at the short side. Pinch dough together at seam. Pinch ends to seal and fold under loaf. Arrange seam-side down in loaf pan. Repeat with remaining dough. Cover and let rise in a warm place until double, about 45 minutes to an hour. Preheat oven to 375øF. Bake at 375øF for 40-45 minutes, tenting loosely with foil during the last 15 minutes of baking time, if necessary to prevent overbrowning. Remove loaves from oven. Remove from pans. Coll loaves on racks. Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2377
Calories From Fat: 234
Total Fat: 26.8g
Cholesterol: 65.3mg
Sodium: 1880.7mg
Potassium: 1413.1mg
Carbohydrates: 479.4g
Fiber: 16.9g
Sugar: 128.5g
Protein: 56.1g