My cinnamon-raisin bread
Since a couple people asked, here is how my cinnamon-raisin bread turned out:
As you can see, it's a loaf of bread, but I crafted it to cut like a cinnamon roll, thus combining both worlds. And I mixed in some golden raisins to boot. The result: gooey deliciousness!
I took the recipe from a cookbook with only the most minor of modifications, so if you want it, let me know, and I will post. My only regret is that I didn't have any natural vanilla extract on hand, so I had to use imitation, which resulted in the off color for the frosting.
Came from Better Homes and Gardens cook book:
Dough:
4 3/4 - 5 1/4 c all-purpose flour
1 pkg active dry yeast
1 1/4 c milk
3 T sugar
3 T butter
1/2 t salt
2 eggs
Cinnamon-raisin stuff:
1/2 c sugar
1 T cinnamon
some raisins (didn't measure)
Icing:
1 c powdered sugar
1/4 t vanilla extract
1 T milk (may need more or less depending on sugar)
1. Mix together 2 cups of flour with the yeast in a large bowl and set aside.
2. Mix together the milk, sugar, butter, and salt in a small saucepan and warm to 120-130 degrees. That's the temperature at which the butter just melts.
3. Combine the fluids with the dry ingredients and stir with a mixer on medium for 30 seconds. Then, kick it up to high for three minutes. After that, you can spoon in the rest of the flour, as much as it will take, using a wooden spoon.
4. Turn dough out and knead into a stretchy and smooth, yet firm, ball. Takes around 7 minutes to knead properly.
5. Grease a bowl and put the dough down into the bowl, then flip so that both sides have grease on it. Let sit covered in warm location for an hour.
6. Take the dough out, cut it in half, then re-cover for 10 minutes.
7. Roll the dough out and
8. Grease a bowl, then put the dough on a floured surface to roll it flat. Put a bit of water on the dough, then sprinkle the cinnamon sugar mixture on top. Then, add the raisins, if desired. I put the raisins here because it makes the easier to pick out for those that don't like them.
9. Roll the dough into a log, then put into a greased and covered bread pan for 30 minutes. Repeat with other loaf.
10. Pre-heat oven to 375. Bake loaves for 27 minutes, covering them loosely with foil for the final ten minutes.
11. Take out, stir together some vanilla frosting, and spread. Voila!
As you can see, it's a loaf of bread, but I crafted it to cut like a cinnamon roll, thus combining both worlds. And I mixed in some golden raisins to boot. The result: gooey deliciousness!
I took the recipe from a cookbook with only the most minor of modifications, so if you want it, let me know, and I will post. My only regret is that I didn't have any natural vanilla extract on hand, so I had to use imitation, which resulted in the off color for the frosting.
Came from Better Homes and Gardens cook book:
Dough:
4 3/4 - 5 1/4 c all-purpose flour
1 pkg active dry yeast
1 1/4 c milk
3 T sugar
3 T butter
1/2 t salt
2 eggs
Cinnamon-raisin stuff:
1/2 c sugar
1 T cinnamon
some raisins (didn't measure)
Icing:
1 c powdered sugar
1/4 t vanilla extract
1 T milk (may need more or less depending on sugar)
1. Mix together 2 cups of flour with the yeast in a large bowl and set aside.
2. Mix together the milk, sugar, butter, and salt in a small saucepan and warm to 120-130 degrees. That's the temperature at which the butter just melts.
3. Combine the fluids with the dry ingredients and stir with a mixer on medium for 30 seconds. Then, kick it up to high for three minutes. After that, you can spoon in the rest of the flour, as much as it will take, using a wooden spoon.
4. Turn dough out and knead into a stretchy and smooth, yet firm, ball. Takes around 7 minutes to knead properly.
5. Grease a bowl and put the dough down into the bowl, then flip so that both sides have grease on it. Let sit covered in warm location for an hour.
6. Take the dough out, cut it in half, then re-cover for 10 minutes.
7. Roll the dough out and
8. Grease a bowl, then put the dough on a floured surface to roll it flat. Put a bit of water on the dough, then sprinkle the cinnamon sugar mixture on top. Then, add the raisins, if desired. I put the raisins here because it makes the easier to pick out for those that don't like them.
9. Roll the dough into a log, then put into a greased and covered bread pan for 30 minutes. Repeat with other loaf.
10. Pre-heat oven to 375. Bake loaves for 27 minutes, covering them loosely with foil for the final ten minutes.
11. Take out, stir together some vanilla frosting, and spread. Voila!