Cinnamon-swirled Raisin Nut Loaf
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 2 | Active dry yeast | |
| 1 | T | Granulated sugar |
| 1/4 | c | Warm water |
| 1/4 | c | 1/2 stick butter or |
| margarine softened | ||
| 1/4 | c | Molasses |
| 1/2 | c | Fresh or powdered milk |
| 2 | Eggs | |
| 4 | c | Bread flour |
| 1/2 | t | Salt |
| 1 | T | Ground cinnamon |
| 1 | c | Raisins, plumped in hot |
| water overnight drained | ||
| 1 | c | Pecans, chopped |
| 4 | T | 1/2 stick butter softened |
| 2 | T | Sugar |
| 1 | T | Cinnamon |
| 1/2 | c | Confectioners' sugar |
| 4 | t | Warm water |
| 1 | t | Vanilla extract |
INSTRUCTIONS
Preheat the oven to 350 degrees F. Grease 2-9 x 5 x 3-inch loaf pans. Dissolve the yeast and sugar in the warm water. In a food processor mix together the butter, molasses, milk, and eggs. Add the yeast mixture. To this mixture, add 2 cups of the flour, the salt, and cinnamon. Stir in more flour as needed to make a smooth dough. Knead until the dough is elastic and soft as a baby's bottom, about 1 minute. Place in an oiled plastic bag or bowl. Seal or cover with plastic wrap. Set in a warm place and let double, about 1 hour. By hand, knead in the raisins and the nuts until very well distributed. Roll the dough into a 3 x 12-inch rectangle. Spread the dough with the softened butter, and then sprinkle with the sugar and cinnamon. Roll up very tightly lengthwise, cut in half to form 2 loaves, pinch the ends under, and place in the pans. Let rise again until doubled, about 1 hour. Bake on the middle rack of the oven until golden, about 35 to 40 minutes, and the bread sounds hollow when tapped on the bottom. (It should register 200 degrees F. on an instant-reading thermometer). Remove from the oven and turn out onto a wire rack to cool. Drizzle the glaze over the cooled loaves. To make the glaze, mix together the confectioners' sugar, water, and vanilla until smooth and of a pouring consistency. Makes 2 loaves Recipe By :WELL-STOCKED PANTRY SHOW#ND7048 Posted to MC-Recipe Digest V1 #283 Date: Thu, 7 Nov 1996 08:32:28 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 4191
Calories From Fat: 1652
Total Fat: 191.9g
Cholesterol: 625.9mg
Sodium: 1421.4mg
Potassium: 2639.6mg
Carbohydrates: 533.1g
Fiber: 31.9g
Sugar: 114.2g
Protein: 93.8g