1 1/2 tsp cinnamon
3 tbsp sugar
1 1/2 cup (7.5 ounces) dark raisins
2 tbsp unbleached all purpose flour
1 big beautiful white pan
1 loaf dough (1 batch
1 see recipe)
A Recipe for
Amy Scherber's Big Beautiful Cinnamon Raisin
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
This Recipe for Amy Scherber's Big Beautiful Cinnamon Raisin is one of thousands in the Recipes-to-go Fruit Cookbook.
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
If you enjoy this Amy Scherber's Big Beautiful Cinnamon Raisin Recipe - you should enjoy the recipe collections you can find on the websites below:
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
This is a recipe for Amy Scherber's Big Beautiful Cinnamon Raisin from the recipe cookbook of Recipes-to-go (Fruit)
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
Cookies are made of butter and love. |
| Norwegian Proverb |
He was a very valiant man who first adventured on eating oysters. |
| James I |
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
Equipment: One 9 by 5 inch loaf pan, oiled or buttered
Mix one batch of the White Pan Loaf dough according to instructions
given in recipe.
Place the just mixed dough in a clean bowl lightly dusted with flour.
Cover the bowl with a towel and allow the dough to rise at room
temperature (75 degrees to 77 degrees F) for 2 to 2 1/2 hours, until
it doubles in volume. (An indentation made by poking your finger deep
into the dough should not spring back.)
While the dough is rising, place the raisins in a bowl or a plastic
container and fill with warm water to come just below the top of the
raisins. (If you use too much water, you will rinse away the natural
sweetness of the raisins.)
Place the dough on a very lightly floured surface. Gently deflate the
dough and pat it into a rectangle that is about 3/4 of an inch thick,
and about 6 inches by 12 inches in size. The short sides should be
the top and bottom edges.
Mix the cinnamon and sugar together, and sprinkle it evenly over the
dough.
Drain the raisins and toss them with the remaining 2 tablespoons
flour. Spread the raisins evenly over the dough and gently press them
into it.
Starting at a short side, roll the dough into a log. Roll the dough
tightly, keeping the skin of the dough slightly taut, and tucking in
any raisins that fall out, but don't stretch the dough so tight that
the skin tears. Seal the seam of the log gently but tightly using the
heel of your hand against the surface of the table, or pinch it shut
with your fingers.
Place the loaf in an oiled or buttered 9 by 5 inch loaf pan, and
cover with oiled plastic wrap. Let the dough rise at room temperature
for 1 1/2 to 2 1/2 hours, or until the loaf has risen almost 1 inch
above the sides of the pans.
Meanwhile, preheat the oven to 450 degrees F.
Place the loaf pan on the center oven rack. Using a plant sprayer,
mist the loaf 8 to 10 times, then quickly shut the oven door. Spray
the bread again after 2 minutes.
Bake for 15 minutes, then reduce the oven temperature to 375 degrees
F and bake for 20 to 30 minutes longer, until the crust is deep brown
and the loaf sounds hollow when tapped on the bottom. The crust may
color quickly because of the cinnamon and raisins in the dough; watch
carefully and cover the top of the loaf loosely with foil if it is
browning too fast. Let cool in the pan for 5 minutes, then remove the
bread from the pan and place the loaf on a rack to cool. Let cool
completely before slicing, or the bread will fall apart. This bread
keeps well for at least 2 days.
Yield: One plump 9x5 inch loaf Amy Scherber
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Serves: 1
Amy Scherber's Big Beautiful Cinnamon Raisin Recipe brought to you by Recipes To-Go