Food recipes
Cinnamon -Swirl Raisin Bread
Cinnamon -Swirl Raisin Bread Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d butter, without salt butter, without salt sugars, granulated salt, table leavening agents, yeast, baker's, active dr...
Cinnamon -Swirl Raisin Bread
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
butter, without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
raisins, seeded
sugars, granulated
spices, cinnamon, ground
butter, without salt
Directions:
In a large bowl, combine milk, potatoes, butter, sugar and salt.
In a mixing bowl, dissolve yeast in warm water.
Add potato mixture and 2 cups flour; beat until smooth.
Fold in raisins.
Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Ponch dough down.
Turn onto a lightly floured surface; divide in half.
Roll each portion into a 16 inch x 8 inch rectangle.
Combine sugar and cinnamon; sprinkle over rectangles to within 1/2 inch of edges.
Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under.
Place seam side down in two greased 9 inch x 5 inch x 3 inch loaf pans.
Cover and let rise for 30 minutes or until doubled.
Brush with butter.
Bake at 350 degrees for 40 to 45 minutes or until golden brown.
Remove from pans to wire racks to cool.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
butter, without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
raisins, seeded
sugars, granulated
spices, cinnamon, ground
butter, without salt
Directions:
In a large bowl, combine milk, potatoes, butter, sugar and salt.
In a mixing bowl, dissolve yeast in warm water.
Add potato mixture and 2 cups flour; beat until smooth.
Fold in raisins.
Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Ponch dough down.
Turn onto a lightly floured surface; divide in half.
Roll each portion into a 16 inch x 8 inch rectangle.
Combine sugar and cinnamon; sprinkle over rectangles to within 1/2 inch of edges.
Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under.
Place seam side down in two greased 9 inch x 5 inch x 3 inch loaf pans.
Cover and let rise for 30 minutes or until doubled.
Brush with butter.
Bake at 350 degrees for 40 to 45 minutes or until golden brown.
Remove from pans to wire racks to cool.