- 2
Ingredients
- 1-1/2 c. milk
- 1/2 c. shortening
- 1/4 c. sugar
- 3 t. salt
- 2 pkg. yeast
- 1/2 c. very warm water
- 2 eggs
- 6-3/4 c. flour
- 2 cups seedless raisins
- 2 T. cinnamon sugar
- 1 cup sifted conf. sugar
Preparation
Step 1
Combine milk, short., sugar and salt in small saucepan; heat until short. melts. Cool to lukewarm. Soften yeast in warm water in very large bowl. Beat in eggs and cooled milk mixture. Beat in 4 cups of flour until smooth. Stir in raisins, then beat in just enough of remaining flour to make a soft dough. Turn out onto a lightly floured surface; knead until smooth and elastic, adding only enough extra flour to keep dough from sticking. Place in greased large bowl; turn to coat all over with shortening. Cover with damp clean towel. Let rise 1 hr. or until double in bulk. Punch down; knead a few times, divide in half. Roll out, half at a time, to a rectangle, 14 x 8; sprinkle each with 1 T. of the cinnamon sugar. Starting at short side, roll up tightly, jelly-roll fashion; press ends flat with palms of hands, then fold under. Place each loaf, seam side down, in a greased loaf pan; cover. Let double in bulk (40 min.) Bake 350, 55 min. While still warm, spread with conf. sugar mixed with 2 t. water until smooth.