Old Fashioned Cinnamon Raisin Braid

* Exported from MasterCook *

OLD FASHIONED CINNAMON RAISIN BRAID

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Instant mashed potato flakes
1/3 c Boiling water
1/4 To 1/2 cup warm water
4 tb Sugar
1 pk Active dry yeast
3 c All-purpose flour
1/4 c Instant nonfat dry milk
1/4 c Cold butter or margarine,
-cut into 4 pieces
1/2 c Dark raisins
1 t Salt
1 Egg
Cinnamon Sugar

Makes 1 loaf

Stir potato flakes into boiling water. Cool until
lukewarm. Reserve.

Combine 1/4 cup of the warm water, 1 tablespoon of the
sugar and yeast. Stir to dissolve yeast and let stand
until bubbly, about 5 minutes.

Fit processor with steel blade. Measure flour, dry
milk, butter, remaining 3 tablespoons of the sugar and
salt into work bowl. Process until mixed, about 15
seconds.

Add potato mixture to flour mixture. Process until
mixed, about 5 seconds.

Add yeast mixture and egg to flour mixture. Turn on
processor and very slowly drizzle just enough
remaining water through feed tube into flour mixture
so dough forms a ball that cleans the sides of the
bowl. Process until ball turns around bowl about 25
times. Turn off processor and let dough stand 1 to 2
minutes.

Turn on processor and gradually drizzle in enough
remaining water to make dough soft, smooth and satiny
but not sticky. Process until dough turns around bowl
about 15 times.

Turn dough onto lightly floured surface and knead 1/2
cup dark raisins into the dough.. Shape into ball and
place in lightly greased bowl, turning to grease all
sides. Cover loosely with plastic wrap and let stand
in warm place until doubled, about 1 hour.

Punch down dough. Prepare Cinnamon Sugar. Divide
dough into 3 equal parts. Shape each part into strand
20 inches long. Roll each strand in Cinnamon Sugar.
Braid strands together and place in greased 9x5x3-inch
loaf pan. Tuck ends under and pinch to seal. Let
stand in warm place until almost doubled, about 45
minutes.

Heat oven to 350 F. Bake until evenly brown and loaf
sounds hollow when tapped, 35 - 40 minutes.

Remove immediately from pan. Cool on wire rack.

CINNAMON SUGAR: 1/4 cup sugar 2 tsp ground cinnamon 1
Tbsp butter or margarine, at room temperature

Mix ingredients well.

Food Processor Bread Book From the collection of Jim
Vorheis



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