Recipe: Cinnamon Raisin Batter Bread

Cinnamon Raisin Batter Bread
Newsgroup: alt.bread.recipes/Judy (dublgully)

Here is a recipe for cinnamon raisin batter bread. There is NO comparison for toast. Absolutely wonderful! I cut out a page from Woman's Day over 20 years ago. Have since tried at least a gazillion other recipes. None compare (at least in everyone's opinion that have tasted it.) As a batter bread, the labor is not too intensive!

1 package dry yeast
1 1/4 cups warm water (105 - 115 degrees F)
2 Tbsp honey
2 Tbsp butter or margarine
1 tsp salt
3 cups flour
1 Tbsp cinnamon
2 Tbsp sugar
1 cup raisins (toss with 1 Tbsp of the flour before adding)

In large bowl, dissolve yeast in water. Stir in honey, butter, salt and only 2 cups of flour.

Beat on low speed with electric mixer until blended. Increase speed to high, beat one minute. Scrape bowl, beat one more minute.

Stir in remaining flour. Cover and let rise until doubled, about 45 minutes.

Grease 9x5 loaf pan.

Punch batter down by stirring about 30 strokes with wooden spoon.

In separate small bowl, mix 1 Tbsp cinnamon and 2 Tbsp sugar together. Stir cinnamon mix and raisins into dough (I usually use my hands and just squeeze the cinnamon and raisins into a marbley type effect). Scoop dough into loaf pan.

Let rise, covered, about 30 to 40 minutes, or just until batter rises to edge of the pan (not over).

Bake at 375 degrees F for 40 minutes or until it sounds hollow when knocked on the bottom.