Ingredients:
1 tbsp active dry yeast
1 c. warm milk, 110 - 115 degrees
1/4 c. sugar or honey
1 tbsp salt
1 egg
1/8 c. vegetable oil
1/8 c. ground flax seed (optional)
3 c. regular or bread flour
1 c. raisins
2 tbsp cinnamon
Cooking Instructions
In a large mixing bowl dissolve yeast in milk. Add sugar or honey, salt, egg, and oil. Beat well. Add flax seed and flour a little at a time. Beat until dough is soft and elastic. Cover bowl with a tea towel and put in a warm spot to rise until doubled. On a floured surface punch dough down and knead. While kneading gradually add in cinnamon and raisins. I do this on a butcher block. Put in a greased 9" X 5" loaf pan or free form and put on a heavy duty baking sheet. Cover with tea towel and let rise until doubled. Bake at 375° for about 25 - 30 minutes. Remove to a wire rack to cool. Cover with a tea towel to make a softer crust, if desired.
Note: This can also be made in a bread machine following manufacturer's instructions.
1 tbsp active dry yeast
1 c. warm milk, 110 - 115 degrees
1/4 c. sugar or honey
1 tbsp salt
1 egg
1/8 c. vegetable oil
1/8 c. ground flax seed (optional)
3 c. regular or bread flour
1 c. raisins
2 tbsp cinnamon
Cooking Instructions
In a large mixing bowl dissolve yeast in milk. Add sugar or honey, salt, egg, and oil. Beat well. Add flax seed and flour a little at a time. Beat until dough is soft and elastic. Cover bowl with a tea towel and put in a warm spot to rise until doubled. On a floured surface punch dough down and knead. While kneading gradually add in cinnamon and raisins. I do this on a butcher block. Put in a greased 9" X 5" loaf pan or free form and put on a heavy duty baking sheet. Cover with tea towel and let rise until doubled. Bake at 375° for about 25 - 30 minutes. Remove to a wire rack to cool. Cover with a tea towel to make a softer crust, if desired.
Note: This can also be made in a bread machine following manufacturer's instructions.
