Abm Cinnamon Raisin Bread Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15x7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves.

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
• Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
• Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
• Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

Steps:

• Remove pan from bread machine and place on electronic scales and zero them.
• Pour in the water (240ml water weighs 240 grams) and weigh in the rest of the dough ingredients in order.
• Replace the pan in the bread machine and start machine on a raisin or equivalent 'speciality' setting. I prefer 'normal' crust for this.
• In small bowl weigh the raisins and dried mixed citrus peel. Add the spices and mix together.
• Into a second small bowl, peel about 1/3 of an average size eating apple (I usually have Braeburn apples handy but pretty much any apple is fine except the tasteless ones like Golden Delicious and Gala). Chop into small chunks somewhere between roughly 1/4 and 1/3 inch in size. Once in the bowl, sprinkle with another teaspoon of ground cinnamon and stir with spoon to cover the bits well (to take the moistness off the sides of apple bits so they mix in better).
• Add dried fruit & spice mix at 4 minutes before end of final kneading or at the beep if you trust your machine not to mash the fruit like mine always does. (My LG machine beeps nine minutes before end of final kneading which is far too soon - it can reduce dried fruit to the size of grains of sugar during that time!).
• If you trust your machine not to mash the apple then you could maybe add it a minute or so before kneading finishes. I don't trust mine in the slightest so here's what I do --
• Wash hands in very cold water and dry well just before the final kneading completes then --.
• -- when kneading has completed, quickly add the chopped apple and quickly mix it well by hand. (Shouldn't need to remove pan from bread machine to do this (unless it's in an awkward place! :).
• Slightly more stuff to do for this loaf than usual, but it's absolutely worth it!

Steps:

• Select basic or SWEET setting.
• Special Notes: The recipe calls for 2 tsp of yeast, but I find this way too much yeast- blows the top off the machine!
• This makes a 1 1/2 lb loaf which basically fills my 2 lb machine.
• DO use pure vanilla extract for best results.
• If you don't have the time to soak the raisins ahead of time (I never do) just microwave the raisins and vanilla for 1 minute on high or med-high in a micro-safe bowl.

Steps:

• Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
• Remove from heat.
• Let cool until lukewarm, about 120-125 degrees.
• Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
• Knead the dough on a lightly floured surface for a few minutes until smooth.
• Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
• Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
• Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
• Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
• Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
• Roll up tightly (the long way).
• The roll should be about 3 inches in diameter.
• Cut into thirds, and tuck under ends and pinch bottom together.
• Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
• Let rise in warm place, uncovered, again for about an hour.
• Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
• Remove from oven and let cool on rack.
• Take melted butter and spread over tops of loaves.
• After about 20 minutes, lay loaves on their sides and remove from pans.
• Allow to cool before slicing.