Helen's cinnamon raisin bread

Yield: 2 servings

Measure Ingredient
2½ cup Milk
2 ounces Fresh yeast OR
2 tablespoons Dried yeast
3½ ounce Sugar
2 teaspoons Cinnamon (or to taste)
2 pounds Strong plain flour (bread)
1 teaspoon Salt
3½ ounce Margarine or Butter
½ cup Raisins (or to taste)

MM BY HELEN PEAGRAM

Place the milk and margarine in a saucepan ( I use microwave) and heat gently until butter melts. MIx the yeast and sugar together in the mixing bowl. Cream the yeast and sugar with a little warm milk. (the milk should be at blood heat 38 C (99 F)) Add the remaining liquid at 37 C, the flour and the salt and commence kneading the mixture at speed 2. Cut dough in half and roll each half out on lightly floured surface. Sprinkle half of raisins on each rolled out half and roll up. Place each shaped loaf in pan. Allow to rise until the dough is double its original size and bake at 375 for 30-35 minutes.

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