breadqueen Profile - (15511438)

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Recipe Reviews 1 review
Cinnamon Raisin Swirl Bread
HERE'S MY RECIPE NOT USING A BREAD MACHINE: Soak 3/4 raisins in hot water for 1/2 hr. or till plump. Drain and pat dry on paper towel. Set aside. Dissolve 2 tsp. yeast and 1/2 tsp. sugar in 1/2 c. warm water - 95-105 degrees. Proof for 10 minutes or until foamy. Melt shortening in 3/4 c. water and 1/4 milk. Cool. Put salt, rest of sugar, 1 tsp. cinnamon in large bowl. Add cooled milk mixture and proofed yeast. Stir together. Stir in flour until batter leaves side of bowl. Turn out onto lightly floured surface. Knead in remaining flour adding 1/2 - 1 cup extra flour if necessary. Knead about 6-7 mins. adding in the raisins during the last couple of minutes of kneading. Place in lightly oiled bowl. Turn dough over once in bowl to oil top side of dough. Cover with thin dishtowel and place in warm place to rise 1 1/4 to 1 1/2 hrs. Punch down. Separate dough into two halves. Roll out each half of dough into rectangle (roughly 8 x 10"). Spread with softened butter and sprinkle with cinnamon brown sugar mixture (I doubled the filling). Roll each rectangle up tightly and seal ends and fold under. Place each rolled up dough in prepared pans, place towel over pans, let rise for another hour. Bake as directed in recipe.

12 users found this review helpful
Reviewed On: Feb. 19, 2012

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