Description
Here is a recipe for a bread machine, though it can easily be done in the conventional, muscle building way. You use the dough only setting and do the rest by hand. For machines that do 1 1/2 – 2 pound capacity.
Ingredients
- 2 ½ teaspoons active dry yeast
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ¼ cup white sugar
- 2 tablespoons margarine, softened
- 1 cup water
- 1 cup margarine
- 1 cup packed brown sugar
- 1 cup raisins
Instructions
- Remove the baking pan from the machine. Place yeast
- flour
- cinnamon
- salt
- white sugar
- 2 tablespoons margarine
- and water in the order recommended for the bread machine. Make sure that no liquid comes in contact with yeast. Select dough cycle and press start.
- Transfer dough to a floured surface; knead 10 to 12 times. Set aside to rest.
- Melt 1 cup margarine in a medium saucepan over low heat. Stir in brown sugar and raisins until smooth. Remove from heat.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a Bundt or tube pan.
- Cut dough into 1-inch chunks. Drop a chunk at a time into brown sugar mixture to thoroughly coat. Layer dough pieces loosely in the prepared pan
- staggering layers
- so you’re plopping each dough chunk over a space between two below. Let rise in a warm
- draft-free spot until dough is just over the top of the pan
- 15 to 20 minutes.
- Bake in the preheated oven until golden brown
- 20 to 25 minutes.
- Remove from the oven and cover the pan with a plate. Holding the plate and the pan with oven mitts
- flip over both until bread slides out onto the plate. Serve warm.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 3 hrs 20 mins
Servings: 12