Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Almost Home Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Cup(s) Milk
2 Dry yeast
3/4 Cup(s) Water
3 Eggs, room temp
1/3 Cup(s) Butter or margarine
1/2 Cup(s) Sugar
6 1/2 Cup(s) Flour, to 7-1/2 cups
2 Teaspoon(s) Cinnamon
Melted
1 1/2 Teaspoon(s) Salt
12 Ounce(s) Dark raisins
Directions:
Combine milk, water, and 1/3 c. margarine in a saucepan. Heat until
liquids are very warm (120-130~). Margarine doesn't need to melt.
Place 6 cups flour, sugar, salt and yeast in Bowl. Mix for about 1
minute, then gradually add eggs, then warm liquid. Mix until smooth.
Add remaining flour until dough clings to dough hook (or becomes
unmanageable for your mixer). Remove from bowl and knead for 10
minutes, or until dough is smooth and elastic. Place in greased bowl,
turning to grease top. Cover; let rise in warm place, free from draft,
until doubled in bulk, about 35 minutes. (Know what I do? I put a
towel on a rack in my oven and set the bowl there. And then I close
the oven door and turn the oven on its lowest setting while counting
to 20. Turn the oven off; this seems to provide the bread an optimal
temperature for rising.) Meanwhile, combine 1/2 c. sugar and cinnamon.
Punch dough down. Little by little, knead in those raisins until
distributed evenly. Divide dough in half; roll each half to a 14x9"
rectangle. Brush lightly with melted margarine. Sprinkle each with
half cinnamon-sugar mixture. Beginning at the 9" end, tightly roll
dough and shape into loaves. Place in 2 greased 9" loaf pans. Cover;
let rise in warm place, free from draft, until doubled in bulk, about
35 minutes. Take the loaves AND the towel out of your oven (towel
flambe just ain't that chic, folks). Place oven rack on lowest
position. Loosely "tent" aluminum foil over top of each loaf. Preheat
oven to 375~. Bake for about 40 minutes; remove foil "tents" and brush
tops of loaves with margarine. Bake 5 minutes longer. Remove from pans
and cool on wire racks. NOTE: Best to toast this in a toaster oven
inasmuch as the cinnamon swirls tend to "separate" a bit. But this
alters the taste not in the slightest! Millions (well LOTS) of palates
have thrilled to this stuff. Yours will, too! Recipe By : From:
Ladies Home Journal- August 1991 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6143
Calories From Fat: 1469
Total Fat: 167.3g
Cholesterol: 272.6mg
Sodium: 4155.6mg
Potassium: 3831.4mg
Carbohydrates: 1081.5g
Fiber: 37.3g
Sugar: 391.3g
Protein: 103.8g


Scale this recipe to Servings [?]