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Granny White
French Raisin Bread
Pain au cannelle et des raisins
(Bread with cinnamon and raisins)
1
3
1
1
2
3
1
1
3
1
tsp sugar
/4 cup warm water (100 F/40 C)
package dry active yeast (eq. 40 g fresh yeast)
/2 cup milk
Tbsp butter
Tbsp sugar
tsp salt
tsp cinnamon (optional)
− 3−1/2 cups flour
/2 cup dry raisins
In a big bowl, dissolve 1 tsp sugar in warm water. Sprinkle on the
yeast and let sit for 10 minutes. Heat the milk until lukewarm and
stir in butter, sugar, salt and cinnamon. Add to the yeast mixture.
Add 1 cup of flour and mix with electric mixer on medium for about
1
minute. Add another cup of flour and mix in for 3 minutes.
Add the raisins and the rest of the flour and knead until the dough
stops sticking to the bowl. Form the dough into a ball and brush
lightly with butter. Let it sit in a warm spot until its volume
118
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