Circular Toasting Bread

By phowley

Ingredients

• 1 pkg dry yeast
• 1/2 c warm water
• 1/2 c sugar
• 1 (13 oz) can evaporated milk
• 1 egg
• 1 tsp salt
• 4 c flour plus enough to make it knead
• 4 tbsp melted butter
• 1 c raisins

Details

Servings 2

Preparation

Step 1

In large bowl, dissolve yeast in warm water with 1 tbsp sugar.
Let stand until it bubbles.
Stir in 2 tbsp sugar, milk, salt, raisins, and butter.
Beat in flour 1 c at a time.
Dough will be too heavy and sticky to knead.
Place dough in 2 well-greased 1 lb coffee cans, putting the dough int he cans by thirds and sprinkling sugar and cinnamon between the layers and on top.
Cover with plastic lids loosely.
Let stand until lids pop off - about 1 hour and 15 minutes.
Preheat oven to 350.
Bake at 350 for 45 minutes.
Let stand 10 minutes before removing cans.
Top will be very brown.
Brush top with melted butter.