How To Make Cinnamon Raisin Bread

How To Make Cinnamon Raisin Bread

Fixings

1 ½ cups milk
1 cup warm water (110 degrees F/45 degrees C)
2 (.25 ounce) bundles dynamic dry yeast

3 eggs
½ cup white sugar
1 teaspoon salt

½ cup margarine, mellowed
1 cup raisins
8 cups regular flour

2 tablespoons milk
¾ cup white sugar

2 tablespoons ground cinnamon
2 tablespoons margarine, liquefied

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Cinnamon Raisin Bread

Directions

Stage 1

Warm the milk in a little pan until it bubbles, then eliminate from heat. Let cool until tepid. How To Make Cinnamon Raisin Bread.

Stage 2

Disintegrate yeast in warm water, and put away until yeast is foamy. Blend in eggs, sugar, spread or margarine, salt, and raisins. Mix in cooled milk. Add the flour steadily to make a solid batter. How To Make Cinnamon Raisin Bread.

Stage 3

Manipulate batter on a softly floured surface for a couple of moments.

Place in an enormous, lubed, blending bowl, and go to lube the outer layer of the mixture.

Cover with a soggy fabric. Permit to ascend until multiplied. How To Make Cinnamon Raisin Bread.

Stage 4

Carry out on a delicately floured surface into an enormous square shape 1/2 inch thick. Dampen mixture with 2 tablespoons milk.

Combine as one 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle blend on top of the saturated mixture.

Roll up firmly; the roll ought to be around 3 creeps in breadth. Cut into thirds, and fold under closes.

Place portions into very much lubed 9 x 5 inch dish. Softly oil highest points of portions. Let rise again for 60 minutes.

Stage 5

Heat at 350 degrees F (175 degrees C) for 45 minutes, or until portions are gently seared and sound empty when thumped.

Eliminate portions from container, and brush with liquefied spread or margarine. Let cool prior to cutting.

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