- 2/3 cup [160 mL] milk
- 1/2 cup [115 g] sugar
- 1 1/2 teaspoons [7.5 mL] salt
- 1/4 cup [60 g] shortening
- 2 packs active dry yeast
- 1/2 cup [125 mL] lukewarm water [not hot]
- 1 egg, beaten
- 3 to 3 1/2 cups [420 to 490 g] all-purpose flour, sifted
- 1 cup [250 mL] raisins
- 1 tablespoon [15 g] sugar
- 1/2 teaspoon [2.5 mL] cinnamon
To Sprinkle
- 1 tablespoon [15 g] sugar
- 1/2 teaspoon [2.5 mL] cinnamon
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- Bring milk to a boil, until it reaches 150°F [65°C] on top.
- Remove from heat.
- Mix in sugar, salt and shortening.
- Dissolve yeast into lukewarm water, for approximately 5 minutes.
- Add dissolved yeast and beaten egg to sugar mixture.
- Stir in flour; beat until well blended, for approximately 2 minutes.
- Fold in raisins.
- Leave to rise into a quite warm environment, away from drafts, for 45 to 60 minutes or until doubled in bulk, until top of bread will be somewhat round and soft.
- Preheat oven to 400°F [200°C].
- Beat dough vigourously for 30 seconds.
- Transfer dough into a greased 6-cup [1.5-L] casserole, or into a greased 8 1/2 x 4 1/2 x 2 1/2-inch [22 x 11 x 6-cm] bread loaf pan.
- Mix together sprinkling sugar and cinnamon; sprinkle dough with mixture.
- Bake into preheated oven, for 45 minutes.
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