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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:
½ 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.