Roxy
Starter
Cinnamon Raisin Bread:
1-1/2 cups milk
1 cup warm water
2-(.25 oz.) pkg. active dry yeast
3 eggs
1/2 cup sugar
1 tsp. salt
1/2 cup margarine, softened
1 cup raisins
8 cups flour
2 T. milk
3/4 cup sugar
2 T.. ground cinnamon
2 T. butter, melted
Directions:
1. Warm milk in a small pan until it bubbles, then remove from heat. Let cool until lukewarm.
2. Dissolve yeast in warm water, and set aside until foamy. Mix in eggs, sugar, butter or margarine, salt and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
3. Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, bowl and turn to grease surface of the dough. Cover with a damp cloth and allow to rise until doubled.
4. Roll out dough on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with the 2 Tbs. milk. Mix sugar and cinnamon together and sprinkle mixture over the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck ends under. Place loaves into well greased bread pans. Lightly grease tops and let rise for one hour.
5. Bake at 350 degree oven for 45 minutes or until lightly browned and sound hollow when knocked. Remove from pans and brush with the melted butter. Let cool before slicing.
1-1/2 cups milk
1 cup warm water
2-(.25 oz.) pkg. active dry yeast
3 eggs
1/2 cup sugar
1 tsp. salt
1/2 cup margarine, softened
1 cup raisins
8 cups flour
2 T. milk
3/4 cup sugar
2 T.. ground cinnamon
2 T. butter, melted
Directions:
1. Warm milk in a small pan until it bubbles, then remove from heat. Let cool until lukewarm.
2. Dissolve yeast in warm water, and set aside until foamy. Mix in eggs, sugar, butter or margarine, salt and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
3. Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, bowl and turn to grease surface of the dough. Cover with a damp cloth and allow to rise until doubled.
4. Roll out dough on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with the 2 Tbs. milk. Mix sugar and cinnamon together and sprinkle mixture over the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck ends under. Place loaves into well greased bread pans. Lightly grease tops and let rise for one hour.
5. Bake at 350 degree oven for 45 minutes or until lightly browned and sound hollow when knocked. Remove from pans and brush with the melted butter. Let cool before slicing.