Title: Cinnamon raisin english m
 Categories: 
      Yield: 100 Servings
 
  8 1/4 c  WATER; WARM
  2 1/4 c  WATER; WARM
     10    EGGS SHELL
  7 1/4 oz MILK; DRY NON-FAT L HEAT
      3 lb RAISINS #10
  8 3/4 lb FLOUR GEN PURPOSE 10LB
  1 1/2 lb FLOUR GEN PURPOSE 10LB
  4 1/2 oz SUGAR; GRANULATED 10 LB
    3/4 oz SUGAR; GRANULATED 10 LB
  1 1/2 lb SHORTENING; 3LB
      3 oz CINNAMON GROUND 1 LB CN
  2 1/4 oz YEAST BAKER 2 LB
      1 oz SALT TABLE 5LB
 
  TEMPERATURE:  325 F. GRIDDLE 350 F. OVEN
  
  1.  SPRINKLE YEAST OVER WATER.  DO NOT USE TEMPERATURES ABOVE 110 F
  MIX WELL.  LET STAND 5 MINUTES.  ADD SUGAR; STIR UNTIL DISSOLVED. LET
  STAND 10 MINUTES, THEN STIR AGAIN.  SET ASIDE FOR USE IN STEP 3.
  
  2.  PLACE SUGAR, SALT,AND SHORTENING IN MIXER BOWL.  ADD WATER; STIR
  UNTIL SHORTENING IS MELTED.
  
  3.  SIFT TOGETHER FLOUR AND MILK; ADD TO SUGAR AND SHORTENING
  MIXTURE. ADD GROUND CINNAMON AND WASHED DRAINED RAISINS TO THE FLOUR
  MIXTURE. BEAT AT MEDIUM SPEED UNTIL SMOOTH. ADD YEAST SOLUTION.
  
  4.  ADD 1/2 OF THE FLOUR MIXTURE; MIX WELL. ADD EGGS.  TWO AT A TIME,
  BEATING WELL AFTER EACH ADDITION.  ADD REMAINING FLOUR. BEAT  TO FORM
  A SMOOTH DOUGH.
  
  5.  FERMENT:  SET IN A WARM PLACE (80 F) 150 TO 2 HOURS OR UNTIL
  DOUBLE IN BULK.
  
  6.  PUNCH:  LET STAND 1 HOUR.
  
  7.  MAKE UP:  DIVIDE DOUGH INTO 5 BALLS. LET REST 10 MINUTES.ROLL
  DOUGH TO 1/2" THICKNESS.  CUT EACH DOUGH PIECE INTO 20-4" CIRCLES.
  
  8.  PLACE CUT CIRCLES ABOUT 1 INCH APART ON PANS WHICH HAVE BEEN
  SPRINKLED LIGHTLY WITH CORNMEAL (ABOUTS 1/2 CUP PER PAN).
  
  9.  PROOF:  AT 80 F FOR 45 MINUTES OR UNTIL DOUBLE IN SIZE.
  
  10. BAKE:  BROWN MUFFINS ON LIGHTLY GREASED GRIDDLE 5 MINUTES PER
  SIDE. PLACE BROWNED MUFFINS ON SHEET PANS; BAKE 15 TO 20 MINUTES.
  
  11.  TO SERVE, SPLIT MUFFINS AND TOAST.  SERVE IMMEDIATELY. Recipe
  Number: D02101
  
  SERVING SIZE: 1 MUFFIN
  
  From the  (actually used today!).