| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
2 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Milk |
| 2 |
oz |
Fresh yeast OR |
| 2 |
tb |
Dried yeast |
| 3 1/2 |
oz |
Sugar |
| 2 |
ts |
Cinnamon (or to taste) |
| 2 |
lb |
Strong plain flour (bread) |
| 1 |
ts |
Salt |
| 3 1/2 |
oz |
Margarine or Butter |
| 1/2 |
c |
Raisins (or to taste) |
INSTRUCTIONS
MM BY HELEN PEAGRAM
Place the milk and margarine in a saucepan ( I use microwave) and heat
gently until butter melts. MIx the yeast and sugar together in the mixing
bowl. Cream the yeast and sugar with a little warm milk. (the milk should
be at blood heat of 99 F)
Add the remaining liquid at 98.6 F, the flour and the salt and commence
kneading the mixture at speed 2. Cut dough in half and roll each half out
on lightly floured surface. Sprinkle half of raisins on each rolled out
half and roll up. Place each shaped loaf in pan. Allow to rise until the
dough is double its original size and bake at 375 for 30-35 minutes.
This is a delicious sweet bread and great toasted. I doubt I will ever buy
raisin bread again. Too easy to make my own now.
H Peagram
Posted to MM-Recipes Digest by muddy@ibm.net on May 20, 1998
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