My Cinnamon Raisin Bread Recipe




My Cinnamon Raisin Bread Ingredients


MM BY HELEN PEAGRAM

2 1/2 cup milk
2 oz fresh yeast or
2 tbsp dried yeast
3 1/2 oz sugar
2 tsp cinnamon (or to taste)
2 lb strong plain flour (bread)
1 tsp salt
3 1/2 oz margarine or butter
1/2 cup raisins (or to taste)

A Recipe for
My Cinnamon Raisin Bread

 

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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.




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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




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My Cinnamon Raisin Bread

When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking.

Elaine Boosler






My Cinnamon Raisin Bread Directions

Place the milk and margarine in a saucepan ( I use microwave) and heat
gently until butter melts. MIx the yeast and sugar together in the
mixing

bowl. Cream the yeast and sugar with a little warm milk. (the milk
should

be at blood heat of 99 F)

Add the remaining liquid at 98.6 F, the flour and the salt and
commence kneading the mixture at speed 2. Cut dough in half and roll
each half out

on lightly floured surface. Sprinkle half of raisins on each rolled
out half and roll up. Place each shaped loaf in pan. Allow to rise
until the dough is double its original size and bake at 375 for 30-35
minutes.

This is a delicious sweet bread and great toasted. I doubt I will
ever buy raisin bread again. Too easy to make my own now.

H Peagram

Serves: 2

 

 

 

 

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