 |
Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 40 |
|
Youâll love the old-fashioned goodness of these tender, from-scratch loaves. With swirls of cinnamon and raisins, theyâre pretty and sure to please the whole family.Merle Dyck, Elkford, British Columbia Ingredients:
1 tablespoon active dry yeast |
1 tablespoon plus 1/4 cup sugar |
1-1/2 cups warm water (110° to 115°) |
1 cup warm milk (110° to 115°) |
2 eggs |
1/2 cup butter, melted |
1 teaspoon salt |
7 to 8 cups king arthur unbleached all-purpose flour |
filling: |
1/2 cup butter, softened |
4 tablespoons brown sugar |
4 tablespoons raisins |
3 teaspoons ground cinnamon |
Directions:
1. In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Add the milk, eggs, melted butter, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide in half. Roll one portion into a 15-in. x 13-in. rectangle. Spread 1/4 cup butter to within 1/2 in. of edges; sprinkle with 2 tablespoons brown sugar, 2 tablespoons raisins and 1-1/2 teaspoon cinnamon.
4. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on a greased 17-in. x 11-in. baking pan. Cover and let rise until doubled, about 40 minutes. Repeat with remaining dough and filling.
5. Bake at 350° for 30-35 minutes or until golden brown. Cool on wire racks. Yield: 2 loaves (20 slices each).
|
|