Food recipes
Cinnamon Raisin Bread with Maple Glaze
Cinnamon Raisin Bread with Maple Glaze Ingredients: water, bottled, generic syrup, maple, canadian leavening agents, yeast, baker's, active dry wheat flour, white, all-purpose, unenriched oats butter, without salt sal...
Cinnamon Raisin Bread with Maple Glaze
Ingredients:
water, bottled, generic
syrup, maple, canadian
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
oats
butter, without salt
salt, table
raisins, seeded
spices, cinnamon, ground
sugars, powdered
syrup, maple, canadian
Directions:
In a mixing bowl, stir together warm water,Maple syrup& yeast.
Set aside for 5 to 10 minutes.
Meanwhile, make the oatmeal& add butter.
Stir to melt butter.
When the yeast mixture is bubbly, add 3 cups flour, oatmeal, salt& raisins to the yeast mixture.
Mix on low speed until incorporated.
Keep adding flour 1/2 cup at a time until the dough comes together& is only slightly tacky to the touch.
The dough will be very soft and somewhat sticky.
Place dough in a greased bowl, cover with plastic wrap& place in a warm place to rise until double in size (about 40 to 60 minutes).
Spray a 9"x5" loaf pan with non-stick cooking spray.
Turn the dough out onto a lightly floured surface& knead the cinnamon in by sprinkling a little in top, kneading& turning dough& repeating the process until all the cinnamon is used.
Place the dough in the prepared loaf pan& place in a warm place to rise.
When the dough has risen about 2" above the pan, put into a preheated 350 degrees F oven& bake for about 30 minutes.
The crust will be golden brown.
Remove from pan& place on a cooling rack.
Once the bread has cooled, mix the powdered sugar with 3 T of maple syrup.
Add 1 or 2 T of water to thin to a pouring consistency.
Pour glaze all over the top of the bread, letting it run down the sides.
Ingredients:
water, bottled, generic
syrup, maple, canadian
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
oats
butter, without salt
salt, table
raisins, seeded
spices, cinnamon, ground
sugars, powdered
syrup, maple, canadian
Directions:
In a mixing bowl, stir together warm water,Maple syrup& yeast.
Set aside for 5 to 10 minutes.
Meanwhile, make the oatmeal& add butter.
Stir to melt butter.
When the yeast mixture is bubbly, add 3 cups flour, oatmeal, salt& raisins to the yeast mixture.
Mix on low speed until incorporated.
Keep adding flour 1/2 cup at a time until the dough comes together& is only slightly tacky to the touch.
The dough will be very soft and somewhat sticky.
Place dough in a greased bowl, cover with plastic wrap& place in a warm place to rise until double in size (about 40 to 60 minutes).
Spray a 9"x5" loaf pan with non-stick cooking spray.
Turn the dough out onto a lightly floured surface& knead the cinnamon in by sprinkling a little in top, kneading& turning dough& repeating the process until all the cinnamon is used.
Place the dough in the prepared loaf pan& place in a warm place to rise.
When the dough has risen about 2" above the pan, put into a preheated 350 degrees F oven& bake for about 30 minutes.
The crust will be golden brown.
Remove from pan& place on a cooling rack.
Once the bread has cooled, mix the powdered sugar with 3 T of maple syrup.
Add 1 or 2 T of water to thin to a pouring consistency.
Pour glaze all over the top of the bread, letting it run down the sides.