INGREDIENTS

INSTRUCTIONS

SWIRL
GLAZE
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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