Breads Yeast: Cinnamon Raisin 04 by Recipe Cottage

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	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.