Valtrompia Style Cinnamon Raisin Bread
Meanwhile, in a large bowl, stir together milk, egg, butter, cinnamon, salt and remaining sugar. Stir in yeast mixture and raisins. Stir in 2 cups of the flour. Stir in as much of the remaining flour as necessary to form a soft dough.
Turn onto floured board, knead 7 minutes using as much of the remaining flour as necessary until dough is no longer sticky. Place in a greased bowl, turning dough to completely coat it. Cover dough with plastic wrap and set in a warm draft free place to rise until double in bulk.
Punch down and divide in half. Roll each half into a log 2 inches shorter than mold. Place in mold (greased or un-greased): cap on each end.
Bake in preheated 400 F. oven 1 hour or until bread sounds hollow when tapped. Remove from mold to cool.
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