Email to Stella      

Yeast: Raisin 'N Cinnamon Casserole Bread

Source of Recipe

Sandy's Recipe Journal - posted by Beanbag at RC


List of Ingredients

1 package active dry yeast
1/2 cup warm water
1/2 cup sugar
1/2 teaspoon salt
1/3 cup butter or margarine
1/2 cup water -- boiling
3/4 cup evaporated milk
2 eggs -- beaten
1 cup raisins
4 cups all-purpose flour
1/4 cup sugar
2 tablespoons ground cinnamon



Recipe

Soften yeast in warm water. Combine the 1/2 cup sugar, salt, butter or margarine and boiling water in a large bowl. Stir until butter melts. Add milk and yeast and stir in the eggs and raisins. Add flour, 1 cup at a time, beating until smooth after each addition. (Add an extra 1/2 cup if needed). Cover with a damp cloth and let rise in a warm place free from drafts for 1-1/2 hours or until doubled in bulk.

Stir batter down and beat for 30 seconds. Turn into a greased 2-quart casserole. Combine remaining sugar and cinnamon; mix well. Sprinkle over dough. Cover; let rise in warm place again until doubled, about 1 hour. Bake at 350 F. for 50 to 60 minutes or until tests done. If sugar browns too quickly, cover loosely with foil.