Cinnamon-Raisin Bread
INGREDIENTS
- Cooking Time: 25-30
- 6 - 7 c. flour
- 3 T sugar
- 1 T salt
- 2 T shortening
- 2 pkg dry active yeast (regular or quick)
- 2 1/4 c. very warm water
- 1 c. raisins
- butter, melted
- (mix 1/4 c sugar and 2 tsp cinnamon)
DIRECTIONS
- Mix 3 1/4 c flour, sugar, salt, shortening and yeast in large bowl. Add warm water. Beat with mixer on low speed 1 minute, scraping bowl frequently. Stir in raisins and enough flour, 1 c. at a time, to make dough easy to handle.
- Turn dough onto lightly floured surface and knead about 10 min. until smooth & elastic.
- Place in a greased bowl and turn greased side up. Cover and let rise in a warm place 40 - 60 minutes or until double. (Ready if indentation remains when touched.)
- Grease bottoms and sides of 2 loaf pans with butter or shortening.
- Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle on lightly floured surface. Sprinkle each with 1 T water and half of sugar mixture.
- Roll dough up tightly, beginning at the shorter end, to form a loaf. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan.
- Brush loaves lightly with margarine. Cover and let rise in warm place 35 - 50 minutes or until double.
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425.
- Bake 25 - 30 minutes or until loaves are deep golden brown and sound hollow when tapped.
- Remove from pans to wire rack.
- Brush loaves with butter - Cool and enjoy.