OLD FASHIONED CINNAMON RAISIN BRAID
1/3 cup instant mashed potato flakes
1/3 cup boiling water
1/4 to 1/2 cup warm water, divided use
4 tbsp sugar, divided use
1 pkg active dry yeast
3 cups all-purpose flour
1/4 cup instant nonfat dry milk
1/4 cup cold butter or margarine, cut into 4 pieces
1/2 cup dark raisins
1 tsp salt
1 egg
Cinnamon Sugar (recipe follows)
Stir potato flakes into 1/3 cup boiling water. Cool until lukewarm. Reserve.
Combine 1/4 cup of the warm water, 1 tablespoon of the sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
Fit processor with steel blade. Measure flour, dry milk, butter, remaining 3 tablespoons of the sugar and salt into work bowl. Process until mixed, about 15 seconds. Add potato mixture to flour mixture. Process until mixed, about 5 seconds.
Add yeast mixture and egg to flour mixture. Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times.
Turn dough onto lightly floured surface and knead 1/2 cup dark raisins into the dough.. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour.
TO SHAPE AND BAKE:
Punch down dough. Prepare Cinnamon Sugar.
Divide dough into 3 equal parts. Shape each part into strand 20 inches long. Roll each strand in Cinnamon Sugar. Braid strands together and place in greased 9x5x3-inch loaf pan. Tuck ends under and pinch to seal. Let stand in warm place until almost doubled, about 45 minutes.
Heat oven to 350 degrees F.
Bake until evenly brown and loaf sounds hollow when tapped, 35-40 minutes. Remove immediately from pan. Cool on wire rack.
CINNAMON SUGAR
1/4 cup sugar
2 tsp ground cinnamon
1 Tbsp butter or margarine, room temperature
Mix ingredients well.
Makes 1 loaf
Source: Food Processor Bread Book
1/3 cup instant mashed potato flakes
1/3 cup boiling water
1/4 to 1/2 cup warm water, divided use
4 tbsp sugar, divided use
1 pkg active dry yeast
3 cups all-purpose flour
1/4 cup instant nonfat dry milk
1/4 cup cold butter or margarine, cut into 4 pieces
1/2 cup dark raisins
1 tsp salt
1 egg
Cinnamon Sugar (recipe follows)
Stir potato flakes into 1/3 cup boiling water. Cool until lukewarm. Reserve.
Combine 1/4 cup of the warm water, 1 tablespoon of the sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
Fit processor with steel blade. Measure flour, dry milk, butter, remaining 3 tablespoons of the sugar and salt into work bowl. Process until mixed, about 15 seconds. Add potato mixture to flour mixture. Process until mixed, about 5 seconds.
Add yeast mixture and egg to flour mixture. Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times.
Turn dough onto lightly floured surface and knead 1/2 cup dark raisins into the dough.. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour.
TO SHAPE AND BAKE:
Punch down dough. Prepare Cinnamon Sugar.
Divide dough into 3 equal parts. Shape each part into strand 20 inches long. Roll each strand in Cinnamon Sugar. Braid strands together and place in greased 9x5x3-inch loaf pan. Tuck ends under and pinch to seal. Let stand in warm place until almost doubled, about 45 minutes.
Heat oven to 350 degrees F.
Bake until evenly brown and loaf sounds hollow when tapped, 35-40 minutes. Remove immediately from pan. Cool on wire rack.
CINNAMON SUGAR
1/4 cup sugar
2 tsp ground cinnamon
1 Tbsp butter or margarine, room temperature
Mix ingredients well.
Makes 1 loaf
Source: Food Processor Bread Book
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Yeast Breads
Breads - Yeast Breads
- Pesto French Bread
- Panera Cobblestone (repost)
- Three-Cheese Twist (yeast bread)
- V-8 Bread - Variation
- Best-Ever Breadsticks (Country Woman magazine)
- Chicago Pizza & Oven Grinder Co Mediterranean Bread (copycat recipe)
- Cool Rise Cinnamon Twists with Cinnamon-Date Filling (make ahead)
- Flatbreads with Warm Herbed Garlic Oil
- Savory Honey Braid (with walnut, onion, and sun-dried tomato filling)
- Honey Bunnies with Honey Glaze (sweet rolls, make ahead, no-knead yeast dough)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute