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Print this Recipe    Cinnamon Raisin 04

CINNAMON SWIRL RAISIN BREAD

2 pkg active dry yeast
1/2 c warm water
1/3 c vegetable shortening
1/3 c honey
1 Tbsp. salt
2 c. milk
5 1/2 to 6 c. unsifted
all-purpose flour
2 c. quick or old-fashioned oats

Make dough, dissolve yeast in warm water. In a large bowl, combine
shortening, honey and salt. Heat milk in small saucepan until a
fine rim of bubbles appear around edge. Pour the scalded milk over
shortening mixture and let cool to lukewarm. Stir in 1 cup flour,
add dissolved yeast and oats. Stir in enough of remaining flour
to make a soft dough. Turn out on lightly floured surface and
knead 10 minutes or until smooth. Then shape dough into a ball,
place ball in a large, greased bowl and turn once to coat dough's
surface. Cover, let rise in warm place about 1 hour or until double
in size. Punch dough down, divide in half and then roll each half
into a 14 x 17-inch flat rectangle.


Filling And Glaze

1 c packed brown sugar
2/3 c chopped almonds, pecans
or walnuts
1/2 c raisins
1/2 c all-purpose flour
2 Tbsp ground cinnamon
1/3 c unsalted butter or
margarine, melted
1 c confectioners sugar

Grease two 9 x 5 x 3-inch loaf pans. Combine brown sugar, almonds,
raisins, flour and cinnamon. Add butter, mix until it is crumbly.
Sprinkle each rectangle with half of the filling. Starting with
short side, roll up. Place in prepared pans. Cover, let rise about
45 minutes, or until almost double in size.

Heat oven to 375 degrees, bake 40 to 45 minutes, shielding with
foil, if necessary. Then turn out of pans and cool on rack. Blend
1 cup of confectioners sugar with 1 or 2 tablespoons of water until
smooth. Drizzle this glaze over the loaves.

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