Short Cut Cinnamon Raisin Loaf
Source of Recipe
Unknown
In a large bowl, dissolve:
1 package yeast
1 cup warm water
Stir in:
1 egg
2 Tbs. oil
Add and stir until well blended:
3-1/2 cups Short Cut bread mix
Turn dough onto floured board and knead until smooth and satiny, between 5-20 minutes, adding up to:
� cup flour
Place dough in greased bowl, flip. Cover and let rise for 1-1/2 hours or until doubled.
Punch down and knead briefly on lightly floured surface.
Press and shape into an 8�x 18� rectangle. Make sure center is not thinner than edges or it will roll unevenly.
Brush with 1 Tbs. melted margarine. Sprinkle liberally with cinnamon sugar and raisins
Roll from narrow end tightly. Seal seam and place down in greased loaf pan.
Cover and let rise for 1 hour and 15 minutes, until almost doubled.
Bake at 350�F. for 30 minutes. Turn out onto rack.
Yield: 1 loaf
Notes: Glass pan yielded higher loaf, baked at 325�F. Also makes 22 cinnamon rolls. Remember that cinnamon is a natural enemy to yeast, so bread may rise AWAY from cinnamon, leaving gaps.
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