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CINNAMON-RAISIN BREAD

Category:    Bread, Fruits, Yeast
Yield:10 servings
 
  5 1/2 c  Unbleached or bread flour           2 pk Active dry yeast; or
      2 ts Active dry yeast; bulk              1 c  Milk
    3/4 c  Water                             1/4 c  Sugar
    1/4 c  Vegetable oil                       2 ts Salt
      1    Egg; lg                             1 c  Raisins
      1 c  Sugar                               1 ts Cinnamon; ground,or to taste
      2 ts Butter or margarine; melted    
 
  Stir 2 cups of flour and the yeast together in a large mixing bowl. Heat
  the milk, water, 1/4 cup sugar, oil and salt in a saucepan over very low
  heat until very warm, (120-130 degrees F.).  Ad the liquid mixture to the
  flour-yeast mixture.  Beat, with an electric mixer at medium speed, until
  smooth, about 3 minutes.  Blend in the egg and then stir in the raisins.
  Gradually stir in enough of the remaining flour to make a moderately soft
  dough, (It will be slightly sticky and light in weight). Turn the dough out
  on a lightly floured surface, adding flour if needed as you knead the
  dough, and knead until smooth and satiny about 10 minutes. Cover the dough
  with the bowl and let rest for 20 minutes. Combine the 1 cup of sugar and
  the cinnamon, then set aside. Punch the dough down and divide in half. Roll
  out one half, on the floured surface, to a 14 X 7-inch rectangle. Brush
  with the melted butter and sprinkle with half of the cinnamon-sugar
  mixture.  Beginning at the narrow end, roll up tightly like a jelly roll.
  Press the edges to seal and fold the ends under.  Place in a greased 8 1/2
  X 4 1/2 X 2 1/2-inch loaf pan.  Repeat for the second half. Brush the tops
  of the loaves with the remaining butter.  Cover and let rise in a warm
  place until doubled, about 45 minutes.  Bake in a preheated 375 degree F.
  oven for 35 to 40 minutes or until the loaves sound hollow when tapped.
  Remove from the pans immediately and cool on wire racks.
 

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