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CINNAMON RAISIN BREAD
1 Loaf
Ingredients:
4 Cups Whole Wheat Flour
1 Tbsp. Cinnamon
1 Package Dry Yeast with No Preservatives
1 Tbsp. Pure Vegetable Oil or Seed, or Nut Oil
1 Tbsp. Barley Malt Syrup, or Rice Syrup,
or Carob Syrup
½ Cup Raisins
Directions:
Preheat Oven to 375 degrees.
Grease a loaf pan with Non-Hydrogenated Margarine.
Add yeast to water and let stand for 5 minutes.
Then add syrup and oil.
Add cinnamon to flour then slowly add the flour mixture.
Beat well, preferably with an electric mixer, until dough
becomes stiff.
Knead for several minutes on a lightly floured surface.
Gradually add the raisins to the dough as you knead.
Continue kneading until dough is elastic and firm.
Place in loaf pan and shape into corners with wet spatula.
Cover with damp cloth and let rise in a warm place until
the dough doubles in bulk, from 45 minutes to 1 hour.
Bake for about 40 minutes, until you hear a hollow sound
when you tap lightly on the crust and sides of the pan.
1 Loaf
Ingredients:
4 Cups Whole Wheat Flour
1 Tbsp. Cinnamon
1 Package Dry Yeast with No Preservatives
1 Tbsp. Pure Vegetable Oil or Seed, or Nut Oil
1 Tbsp. Barley Malt Syrup, or Rice Syrup,
or Carob Syrup
½ Cup Raisins
Directions:
Preheat Oven to 375 degrees.
Grease a loaf pan with Non-Hydrogenated Margarine.
Add yeast to water and let stand for 5 minutes.
Then add syrup and oil.
Add cinnamon to flour then slowly add the flour mixture.
Beat well, preferably with an electric mixer, until dough
becomes stiff.
Knead for several minutes on a lightly floured surface.
Gradually add the raisins to the dough as you knead.
Continue kneading until dough is elastic and firm.
Place in loaf pan and shape into corners with wet spatula.
Cover with damp cloth and let rise in a warm place until
the dough doubles in bulk, from 45 minutes to 1 hour.
Bake for about 40 minutes, until you hear a hollow sound
when you tap lightly on the crust and sides of the pan.
