Cinnamon raisin english m
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8¼ | cup | WATER; WARM |
| 2¼ | cup | WATER; WARM |
| 10 | EGGS SHELL | |
| 7¼ | ounce | MILK; DRY NON-FAT L HEAT |
| 3 | pounds | RAISINS #10 |
| 8¾ | pounds | FLOUR GEN PURPOSE 10LB |
| 1½ | pounds | FLOUR GEN PURPOSE 10LB |
| 4½ | ounce | SUGAR; GRANULATED 10 LB |
| ¾ | ounce | SUGAR; GRANULATED 10 LB |
| 1½ | pounds | SHORTENING; 3LB |
| 3 | ounces | CINNAMON GROUND 1 LB CN |
| 2¼ | ounce | YEAST BAKER 2 LB |
| 1 | ounce | SALT TABLE 5LB |
Directions
TEMPERATURE: 325 F. GRIDDLE
350 F. OVEN
1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F MIX WELL. LET STAND 5 MINUTES. ADD SUGAR; STIR UNTIL DISSOLVED.
LET STAND 10 MINUTES, THEN STIR AGAIN. SET ASIDE FOR USE IN STEP 3.
2. PLACE SUGAR, SALT,AND SHORTENING IN MIXER BOWL. ADD WATER; STIR UNTIL SHORTENING IS MELTED.
3. SIFT TOGETHER FLOUR AND MILK; ADD TO SUGAR AND SHORTENING MIXTURE.
ADD GROUND CINNAMON AND WASHED DRAINED RAISINS TO THE FLOUR MIXTURE.
BEAT AT MEDIUM SPEED UNTIL SMOOTH. ADD YEAST SOLUTION.
4. ADD ½ OF THE FLOUR MIXTURE; MIX WELL. ADD EGGS. TWO AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD REMAINING FLOUR. BEAT TO FORM A SMOOTH DOUGH.
5. FERMENT: SET IN A WARM PLACE (80 F) 150 TO 2 HOURS OR UNTIL DOUBLE IN BULK.
6. PUNCH: LET STAND 1 HOUR.
7. MAKE UP: DIVIDE DOUGH INTO 5 BALLS. LET REST 10 MINUTES.ROLL DOUGH TO ½" THICKNESS. CUT EACH DOUGH PIECE INTO 20-4" CIRCLES.
8. PLACE CUT CIRCLES ABOUT 1 INCH APART ON PANS WHICH HAVE BEEN SPRINKLED LIGHTLY WITH CORNMEAL (ABOUTS ½ CUP PER PAN).
9. PROOF: AT 80 F FOR 45 MINUTES OR UNTIL DOUBLE IN SIZE.
10. BAKE: BROWN MUFFINS ON LIGHTLY GREASED GRIDDLE 5 MINUTES PER SIDE. PLACE BROWNED MUFFINS ON SHEET PANS; BAKE 15 TO 20 MINUTES.
11. TO SERVE, SPLIT MUFFINS AND TOAST. SERVE IMMEDIATELY.
Recipe Number: D02101
SERVING SIZE: 1 MUFFIN
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .