![]() ![]() ![]() ![]() Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.Let rise in warm place, uncovered, again for about an hour.Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.Cut into thirds, and tuck under ends and pinch bottom together.The roll should be about 3 inches in diameter.Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours. Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on.Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.Knead the dough on a lightly floured surface for a few minutes until smooth.Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.Let cool until lukewarm, about 120-125 degrees.Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally. ![]()
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