pooja's Indowestern kitchen
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Saturday, July 11, 2015
Cinnamon Raisin Bread
active dry yeast
1/2 cup lukewarm water
3 tbs granulated
1/4 tsp salt
, melted, more for greasing bowl and pans
1 egg lightly beaten
1/3 cup Raisins.
2 1/2 cups plain
flour, I mixed maida and whole wheat flour 50-50
1/4 cup sugar mixed with 1 tsp cinnamon powder
Mix yeast and 1tsp sugar to the lukewarm water and leave for 10 minutes until frothy
Add lukewarm milk, raisins, 3 tbs sugar, melted butter and egg to the yeast mixture.
Slowly add flour and salt to the mixture and knead well for about 7 minutes to make a smooth dough, If you feel dough is sticky add little bit flour.
Now leave the dough in a well greased bowl for about 1.5-2 hours until double in size.
Knead the dough again for 1-2 minutes and roll into a reactagle, Now sprinkle 1 tbs of milk on dough to make it little bit wet.
Sprinkle sugar and cinnamon mixture and fold tight in the form of a loaf. Keep the prepared loaf in a gresed loaf pan.
Leave uncovered for about an hour in a warm place.
preheat oven on 180 C for 20 minutes. Bake your loaf for about 45 minuted until top is brown and you can hear a hollow sound.
Take out and immediately apply butter. Leave in pan for 2 minutes then keep on wire wrack to cool.
Let it cool completely before slicing.
Pooja' Indowestern kitchen
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September 8, 2015 at 12:15 AM
it is easy to make thank for posting
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