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
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
This Recipe for My Cinnamon Raisin Bread is one of thousands in the Recipes-to-go Fruit Cookbook.
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If you enjoy this My Cinnamon Raisin Bread Recipe - you should enjoy the recipe collections you can find on the websites below:
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| Alfred E. Newman |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
This is a recipe for My Cinnamon Raisin Bread from the recipe cookbook of Recipes-to-go (Fruit)
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Hunger: One of the few cravings that cannot be appeased with another solution. |
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Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
Soup and fish explain half the emotions of human life. |
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The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
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
My Cinnamon Raisin Bread Recipe brought to you by Recipes To-Go