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Cinnamon Raisin Bread




Source of Recipe


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Recipe Introduction


Makes 40 servings

Yield: 2 loaves (40 slices)

This tasty dish uses less sugar, salt, and fat. Recipe includes
Diabetic Exchanges.




List of Ingredients




2 (1/4-ounce) packages active dry yeast
1/3 cup warm water (110° - 115°)
5-1/2 to 6 cups all-purpose flour
1 cup warm milk (110° - 115°)
2 eggs, lightly beaten
1/2 cup sugar
6 tablespoons butter or margarine, softened
1-1/2 teaspoons salt
FILLING:
1-1/3 cups light raisins
1-1/3 cups dark raisins
1 cup water
1/3 cup apple juice or cider
1 tablespoon ground cinnamon
1 egg, beaten

Recipe



In a mixing bowl, dissolve yeast in water; let stand for 5 minutes.
Add 2 cups flour, milk, eggs, sugar, butter and salt. Beat on medium
speed for 2 minutes. Add enough remaining flour to form a soft
dough. Turn onto a floured board; knead until smooth and elastic,
about 6-8 minutes. Place in a greased bowl, turning once to grease
top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a saucepan, bring first five filling ingredients to a
boil. Reduce heat to medium; cook for 15-20 minutes, stirring
occasionally, or until almost all the liquid is absorbed. Remove
from heat; set aside. Punch dough down and knead 1 minute. Place in
same greased bowl; cover and let rise in a warm place until doubled,
about 1 hour. Punch the dough down a second time and knead for 1
minute. Divide in half. Roll each half into a 12-in. x 8-in.
rectangle; brush with egg. Spread half of filling over each
rectangle to within 1/2 in. of edges. Roll up jelly roll fashion;
pinch to seal. Place each loaf, seam side down, in a greased 9-in. x
5-in. x 3-in. loaf pan. Cover and let rise until doubled, about 1
hour. Bake at 350° for 35-40 minutes. Cover loosely with foil if top
browns too quickly. Remove from pans to cool on a wire rack.
Diabetic Exchanges: One serving (one slice) equals 1 starch, 1
fruit; also, 131 calories, 103 mg sodium, 11 mg cholesterol, 25 gm
carbohydrate, 3 gm protein, 2 gm fat.

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