Directions:
- Dissolve yeast in warm cream.
- Combine with half the sugar and half the flour and let double in size.
- Add all remaining ingrdients except the raisins and knead until smooth.
- It will be sticky. Add more flour as necessary to keep it from sticking to the counter. (I usually use at least 1 1/2 cups extra.)
- Add the raisins while continuing to knead.
- Grease a tube or bundt pan and dust with flour.
- Place dough in pan, cover with plastic wrap and a clean cloth and leave in a very warm draft-free place until double once again.
- Spread the top with cheese topping. Bake at 350 for about 40 minutes or until golden brown.
- NOTE: I use a heating pad to keep the bowl warm and keep the dough rising.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 326.35 Kcal (1366 kJ) | ||
| Calories from fat | 134.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.94g | 23% | |
|---|---|---|---|
| Cholesterol | 91.53mg | 31% | |
| Sodium | 650.87mg | 27% | |
| Potassium | 175.54mg | 4% | |
| Total Carbs | 41.33g | 14% | |
| Sugars | 14g | 56% | |
| Dietary Fiber | 3.58g | 14% | |
| Protein | 7.87g | 16% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 2.2mg | 12% | |
| Calcium | 106.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 308.8 Kcal (1293 kJ) | ||
| Calories from fat | 127.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.13g | 23% | |
|---|---|---|---|
| Cholesterol | 86.61mg | 31% | |
| Sodium | 615.87mg | 27% | |
| Potassium | 166.1mg | 4% | |
| Total Carbs | 39.11g | 14% | |
| Sugars | 13.24g | 56% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 7.44g | 16% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 2.1mg | 12% | |
| Calcium | 100.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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