Yield: 1 Servings
|¼ cup||Warm water|
|4 tablespoons||Packed light brown sugar|
|2 packs||Active dry yeast|
|¼ cup||Cold butter or margarine, cut into 4 pieces|
|2¼ \N||To 2 1/2 cups all-purpose flour|
|¼ cup||Dark raisins|
|1 cup||Powdered sugar|
Makes 1 loaf
Combine water, 1 tablespoon of the brown sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
Fit processor with steel blade. Add butter and remaining 3 tablespoons brown sugar to work bowl. Process until mixed, 10 - 15 seconds. Stop processor once or twice, if necessary, to scrape sides of bowl.
Add eggs and salt to butter mixture. Process until blended, about 10 seconds. Stop processor and scrape sides of bowl, if necessary.
Add 1¼ cups of the flour and yeast mixture to butter mixture.
Process on/off 8 to 10 times until blended.
Turn on processor and add enough of the remaining flour through feed tube so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times.
Turn dough onto lightly greased surface. Knead raisins into dough.
Shape dough into a ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place until almost doubled, about 1 hour.
Punch down dough. Let stand 10 minutes. Roll out dough into a 16 inch square. Combine sugar and 1 tablespoon of the cinnamon and sprinkle over dough. Roll up dough jelly-roll fashion. Pinch seam to seal. Cut into 8 equal slices. Place slices cut side down in greased tube or Bundt pan. Let stand in warm place until almost doubled, about 1 hour.
Heat oven to 350 F. Bake until done, 30 - 35 minutes.
Remove bread immediately from pan and invert onto wire rack. Combine powdered sugar and remaining 1 tablespoon cinnamon. Sprinkle mixture over bread. Cool.
Food Processor Bread Book From the collection of Jim Vorheis