Cinnamon-Raisin Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 1 ts salt
- 1 tb vegetable oil
- 1 tb sugar
- 1/2 c water
- 3/4 c raisins
- 3/4 c apple juice
- 3 c flour (i use bread flour)
- cinnamon more
- 1 pk yeast
- 1 tb cinnamon
- Carbohydrate 611.887098770115 g
- Cholesterol 0 mg
- Fat 15.5262837503095 g
- Fiber 33.0163876094884 g
- Protein 58.1896737509959 g
- Saturated Fat 1.69556147002361 g
- Serving Size 1 1 Serving (972g)
- Sodium 51.298750002496 mg
- Sugar 578.870711160627 g
- Trans Fat 2.63836984453252 g
- Calories 2743 calories
Combine 1 1/2 cup flour, yeast, sugar, salt, and cinnamon. Mix. Heat apple juice, oil, and water to 120- 125 degrees. Add to flour mixture. Blend at low speed, then mix for three minutes at medium speed. Stir in raisins and rest of the flour. Knead five minutes, but dough should stay fairly soft and not at all dry. Let rise in oiled bowl until doubled. Roll out into a rectangle on a lightly floured board. Sprinkle with more cinnamon. Roll up and put into greased bread loaf pan. Let rise about half an hour. Brush with melted butter or margarine to keep crust soft. Bake at 350 degrees for about 35 to 40 minutes. After removing from oven, brush with more melted butter or margarine. Remove from pan. Coat with glaze. Glaze: mix 1 1/2 cup confectioners sugar, 2 tablespoons butter or margarine, 1/2 teaspoon (or more to taste) vanilla, and 1 - 2 tablespoons warm water. Posted to JEWISH-FOOD digest Volume 98 #011 by vshulman@aztec.asu.edu (VICKI L. SHULMAN) on Jan 06, 1998
