Rolled raisin bread
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Hot water --plus 2 T water |
| 4 | tablespoons | Margarine; unsalted |
| 1 | Egg | |
| ¼ | cup | Potato flakes |
| ½ | teaspoon | Salt |
| 4 | tablespoons | Sugar |
| 2 | tablespoons | Nonfat dry milk |
| ⅛ | teaspoon | Ascorbic acid |
| 3 | cups | Bread flour |
| 2½ | teaspoon | Yeast |
| 1 | cup | Raisins |
| 2 | tablespoons | Margarine; melted |
| ¼ | cup | Sugar; mixed with next item |
| 2 | tablespoons | Cinnamon |
Directions
DOUGH
FILLING
Place in all dough ingredients except raisins in machine in manufacturers recommended order and process in raisin bread mode. When "Add Ingredient" signal sounds, add raisins. When the cycle is completed, do the following: On a board, roll out the dough into a rectangle 9"x25", brush dough with melted margarine and sprinkle the sugar cinnamon mixture evenly over the top. Roll dough along short edge to form 9 in.loaf and seal edges. Place in a well greased 9"x5" loaf pan. Raise until doubled in bulk. 45 min. to 1 hr. then bake at 350 F for about 30 min.
Recipe by: TaktEZ@...
Posted to Bread-bakers Digest by Takt EZ <TaktEZ@...> on Apr 5, 1998