Cinnamon-Swirled Raisin Nut Loaf
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Cinnamon-Swirled Raisin Nut Loaf
  Loaf    Raisins    Nuts  
Last updated 6/12/2012 1:16:38 AM. Recipe ID 46590. Report a problem with this recipe.
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      Title: Cinnamon-swirled raisin nut loaf
 Categories: New, Text, Import
      Yield: 1 Servings
 
      2 pk Active dry yeast
      1 tb Granulated sugar
    1/4 c  Warm water
    1/4 c  (1/2 stick) butter or
           -margarine,; softened
    1/4 c  Molasses
    1/2 c  Fresh or powdered milk
      2    Eggs
      4 c  Bread flour
    1/2 ts Salt
      1 tb Ground cinnamon
      1 c  Raisins, plumped in hot
           -water, overnight, drained
      1 c  Pecans; chopped

MMMMM---------------------------SWIRL--------------------------------
      4 tb (1/2 stick) butter; softened
      2 tb Sugar
      1 tb Cinnamon

MMMMM---------------------------GLAZE--------------------------------
    1/2 c  Confectioners' sugar
      4 ts Warm water
      1 ts Vanilla extract
 
  Preheat the oven to 350 degrees F. Grease 2-9 x 5 x 3-inch loaf pans.
  
  Dissolve the yeast and sugar in the warm water. In a food processor
  mix together the butter, molasses, milk, and eggs. Add the yeast
  mixture. To this mixture, add 2 cups of the flour, the salt, and
  cinnamon. Stir in more flour as needed to make a smooth dough. Knead
  until the dough is elastic and soft as a baby's bottom, about 1
  minute. Place in an oiled plastic bag or bowl. Seal or cover with
  plastic wrap. Set in a warm place and let double, about 1 hour. By
  hand, knead in the raisins and the nuts until very well distributed.
  Roll the dough into a 3 x 12-inch rectangle. Spread the dough with
  the softened butter, and then sprinkle with the sugar and cinnamon.
  Roll up very tightly lengthwise, cut in half to form 2 loaves, pinch
  the ends under, and place in the pans. Let rise again until doubled,
  about 1 hour. Bake on the middle rack of the oven until golden, about
  35 to 40 minutes, and the bread sounds hollow when tapped on the
  bottom. (It should register 200 degrees F. on an instant-reading
  thermometer). Remove from the oven and turn out onto a wire rack to
  cool. Drizzle the glaze over the cooled loaves. To make the glaze,
  mix together the confectioners' sugar, water, and vanilla until
  smooth and of a pouring consistency.
  
  Makes 2 loaves 




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Recipe ID 46590 (Apr 03, 2005)

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