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 Post subject: CINNAMON RAISIN BREAD
PostPosted: Thu Feb 23, 2012 12:45 pm 
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Joined: Wed Feb 22, 2012 5:19 am
Posts: 62



CINNAMON RAISIN BREAD

1 PKG. ACTIVE DRY YEAST
1/4 CUP WARM WATER
2 CUPS MILK, SCALDED
1/3 CUP SUGAR
2 TSP. SALT
1/4 CUP SHORTENING
6 CUPS FLOUR (APPROXIMATELY)
2 CUPS RAISINS

FILLING:
1/2 CUP SUGAR
1 TBSP. CINNAMON

Soften yeast in warm water (110-degrees).
Combine hot milk, sugar, salt shortening and raisins.
Cool to lukewarm.
Stir in 2 cups of the flour; beat well.
Add the softened yeast; mix.
Add enough of remaining flour to make a moderately stiff dough.
Turn out on lightly floured surface; knead till smooth and satiny (8 to 10 Minutes).
Shape in a ball; place in lightly greased bowl turning once to grease surface.
Cover; let rise in warm place till double (about 1-1/4 hours).
Punch down.
Cut dough into two portions; cover and let rest 10 minutes.
Roll each portion into a 15x7-inch rectangle.
Sprinkle with half of filling mixture.
Sprinkle 1-1/2 tsp. water over each.
Roll into loaves.
Allow to double.
Bake at 370 degrees for 30 minutes.
While warm, drizzle with powdered sugar glaze.



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