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Рецепт Cinnamon-Raisin Bread
by Robyn Savoie

Cinnamon-Raisin Bread

The most popular of all breakfast breads is extra-special when made homemade.

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Подготовка: США American
Приготовление: Порций: 18

Ингредиенты

  • DOUGH:
  • 2 Cups Milk
  • 1/4 Cup Plus 1/2 Tbsp. Granulated Sugar
  • 1/4 Cup Vegetable Shortening, Chilled
  • 1 1/4 Tsp. Salt
  • 2 Pkgs. Active Dry Yeast
  • 1/4 Cup Warm Water (105°-110°F)
  • 5 1/2 Cups All Purpose Flour
  • FILLING:
  • 1/4 Cup Plus 1 Tbsp. Butter, Softened
  • 2 Tbsp. Granulated Sugar
  • 1 1/2 Tsp. Ground Cinnamon
  • 3/8 Cup Dark Raisins
  • GLAZE:
  • 1 Cup Powdered Sugar
  • 1 - 2 Tbsp. Milk
  • 1/2 Tsp. Vanilla Extract

Инструкции

  1. To Prepare Dough: In a saucepan, heat milk until bubbles appear around the edges. Combine sugar, shortening, and salt. Add hot milk; stir well. Cool to lukewarm (95° - 105°F).
  2. In a small bowl, dissolve yeast in warm water. Let stand 5 - 10 minutes.
  3. Add yeast mixture to milk mixture. Using an heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat flour into yeast mixture, 1/2 cup at a time, until a stiff dough forms.
  4. On a floured surface, knead dough until smooth and elastic, 5 - 10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 hour.
  5. Grease two 9 x 5-Inch loaf pans. Punch down dough. On a floured surface, divide dough in half. Using a floured rolling pin, roll each half into a 13 x 9-Inch rectangle.
  6. To Prepare Filling: Spread softened butter evenly over each rectangle. Mix together sugar and cinnamon; sprinkle evenly over butter. Sprinkle with raisins.
  7. Starting with a short side, roll up each rectangle, jelly-roll style. Tuck in ends. Place loaves in prepared pans. Cover loosely with a damp cloth; let rise in a warm place until doubled, 45 minutes.
  8. Preheat oven to 400°F. Bake loaves until they are golden brown and sound hollow when tapped, 30 minutes. Turn loaves out onto a wire rack to cool completely.
  9. To Prepare Glaze: Mix together confectioners sugar, milk and vanilla; glaze should be thin. Spread glaze over tops of loaves.
  10. YIELD: 2 Loaves
  11. Cook's Tip: Leftover bread getting stale? Cut into thick slices and make French toast. Yummm...