Raisin log
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Raisin log
Last updated 6/12/2012 1:19:45 AM. Recipe ID 51209. Report a problem with this recipe.
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      Title: Raisin log
 Categories: Breads
      Yield: 6 Servings
      1    Portion Four-Way Sweet Bread
      2 tb Canned milk
      1 c  Golden or dark raisins
      3 tb Vanilla sugar
      1 ts Cinnamon
    1/2 ts Allspice
      3 ts Sugar
      1 ts Cinnamon
    1/4 ts Allspice
      1 ts Cornstarch
  * Use Grated Raw Potato Starter Roll the dough into a rectangle with
  the width equal to the length of the pan (medium size loaf) and about
  twice as long.  Brush with canned milk. Scatter raisins over surface.
  Mix vanilla sugar, cinnamon and allspice together and sprinkle on
  evenly. (if vanilla sugar is not available, dribble 1 tsp. of vanilla
  extract over dough.) Roll up tightly but do not seal ends.  Place
  seam-side down in pan. Butter top generously and push sharp pointed
  knife down through the dough almost to bottom at regular intervals to
  allow air bubbles between layers to escape. Set in warm place to rise
  and when ready for the oven, spread with the well-mixed topping (the
  cornstarch will help to bind the topping to the crust so that it will
  not crack off badly when sliced). Bake in oven preheated to 350 for
  50 to 60 minutes. Cool before slicing.
  From: Breads and Coffee Cakes with Homemade Starters Shared 

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Recipe ID 51209 (Apr 03, 2005)

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