Cinnamon Raisin Batter Bread Recipe
Ingredients
| 3 cups all-purpose flour, divided | ||
| Sugar | 2 Tablespoon | |
| Ground cinnamon | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground allspice | 1/4 Teaspoon | |
| Active dry yeast | 1 | |
| Skim milk | 1 Cup (16 tbs) | |
| Molasses | 1/4 Cup (16 tbs) | |
| Margarine | 2 Tablespoon | |
| 1 egg, lightly beaten | ||
| Raisins | 1/2 Cup (16 tbs) | |
| Vegetable cooking spray | ||
Directions
1. Combine 1 1/2 cups flour, sugar, and next 4 ingredients in a large bowl; stir well. Set flour mixture aside.
2. Combine milk, molasses, and margarine in a small saucepan; cook over medium heat until very warm (120° to 130°). Gradually add to flour mixture, beating at low speed of an electric mixer until smooth. Add egg, and beat at low speed of electric mixer until blended. Beat an additional 3 minutes at medium speed. Stir in remaining 1 1/2 cups flour and raisins.
3. Spoon batter into a 9- x 5- x 3-inch loafpan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in bulk.
4. Bake at 350° for 35 to 40 minutes or until golden. Remove from pan, and let cool on a wire rack.
2. Combine milk, molasses, and margarine in a small saucepan; cook over medium heat until very warm (120° to 130°). Gradually add to flour mixture, beating at low speed of an electric mixer until smooth. Add egg, and beat at low speed of electric mixer until blended. Beat an additional 3 minutes at medium speed. Stir in remaining 1 1/2 cups flour and raisins.
3. Spoon batter into a 9- x 5- x 3-inch loafpan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in bulk.
4. Bake at 350° for 35 to 40 minutes or until golden. Remove from pan, and let cool on a wire rack.
Chef
