Nancy
Well-known member
Cinnamon Raisin Batter Bread
From Woman?s Day Magazine, over 20 years ago.
1 Pkg. dry yeast
1 1/4 cups warm water (105-115 degrees F)
2 Tbsp. honey
2 Tbsp. softened butter
1 teas. salt (omit for no salt bread, doesn?t really need it)
3 cups flour
1 Tbsp. cinnamon
2 Tbsp sugar
1 cup raisins (toss with 1 Tbsp. flour before adding)
In large bowl, dissolve yeast in water. Stir in honey, butter, salt (if using) 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 minute more.
Stir in remaining flour. Cover and let rise until doubled, no more. This takes about 45 minutes in a warm kitchen, and longer if the kitchen is not warm.
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 (use hands and just squeeze the cinnamon and raisins into a marbley effect).
As an alternative, I have also added everything all together before beating. That seems to work just fine, and is less trouble.
Scoop into loaf pan
Let rise covered with plastic wrap sprayed with Pam on side next to the dough, so it won?t stick. Only let it rise to just below the top of the pan, no more, or it might collapse in the oven. It normally takes about 30-40 minutes, but could take longer.
Bake at 375 degrees F for 40 minutes or until it sounds hollow when thumped on the bottom. Immediately turn the loaf out onto a cooling rack and allow to come to room temp. Do not slice until it cools down.
From Woman?s Day Magazine, over 20 years ago.
1 Pkg. dry yeast
1 1/4 cups warm water (105-115 degrees F)
2 Tbsp. honey
2 Tbsp. softened butter
1 teas. salt (omit for no salt bread, doesn?t really need it)
3 cups flour
1 Tbsp. cinnamon
2 Tbsp sugar
1 cup raisins (toss with 1 Tbsp. flour before adding)
In large bowl, dissolve yeast in water. Stir in honey, butter, salt (if using) 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 minute more.
Stir in remaining flour. Cover and let rise until doubled, no more. This takes about 45 minutes in a warm kitchen, and longer if the kitchen is not warm.
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 (use hands and just squeeze the cinnamon and raisins into a marbley effect).
As an alternative, I have also added everything all together before beating. That seems to work just fine, and is less trouble.
Scoop into loaf pan
Let rise covered with plastic wrap sprayed with Pam on side next to the dough, so it won?t stick. Only let it rise to just below the top of the pan, no more, or it might collapse in the oven. It normally takes about 30-40 minutes, but could take longer.
Bake at 375 degrees F for 40 minutes or until it sounds hollow when thumped on the bottom. Immediately turn the loaf out onto a cooling rack and allow to come to room temp. Do not slice until it cools down.
