"A cinnamon raisin batter bread with a sugar glaze just like the school cafeteria used to make. It is a yeast bread baked in a sheet, and cut into servings after cooling. This recipe has been passed down for generations." — ANNETTE1951
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2 (.25 ounce) packages
active dry yeast
1 1/2 cups
butter or margarine, melted
4 1/2 cups
1 1/2 teaspoons
This batter bread was okay. It didn't seem sweet enough and could have used more cinnamon.
Why the rating for this bread is onl three stars is beyond me. For me this bread is fantastic. Soft on the inside crunch on the outside. The only change I made was to add half raisins and half cranraisins. Will be baking this bread again as my wife can't stay away fgrom it.
I made this for some elderly people who have been having a rough time lately. Valentine's Day was a perfect time to let them know they're still special. They loved it! In fact it was so well received I never even got a piece. Why this poor little recipe has been languishing so long is a mystery to me. It was so easy to make, I never even pulled out my mixer - I did it all by hand in no time flat. It took about an hour to rise to the top of the pan but my kitchen was sort of cool. I did increase the cinnamon to 2 tsp, but that was my only change. Thank you Annette!
* Percent Daily Values are based on a 2,000 calorie diet.
Raisin Batter Bread
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 44
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