Recipe by MarieRynr
A simple loaf, perfect for the first time baker. Instant potato flakes make it extra moist. Slice it nice and thick for toasting or use leftovers for eggy bread or bread pudding. I have included a chocolate variation.
Top Review by Keolani
IT WORKED. As someone yeast challenged I found this very easy to follow and yum! This made two beautiful full, light loaves. I would be pround to serve this to company and claim it as my own. I thought it needed more salt, DH thought it needed more cinnamon and we argued about it while we ate a whole loaf. Then we decided that obviously it must be perfect. I left out the raisins because that's the way my family is. Also, if I hadn't been running an errand as it baked I would have covered the top with foil after it browned but it certainly was not over browned as it was. Thanks MaryAlice for my first bread making success.
- 1 1⁄3 cups warm water
- 2 1⁄2 teaspoons instant yeast
- 2 tablespoons unsalted butter, softened
- 1⁄2 cup sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 1⁄4 teaspoons salt
- 1 teaspoon ground cinnamon
- 2 tablespoons nonfat dry milk powder
- 1⁄4 cup instant potato flakes
- 3 1⁄2-4 1⁄2 cups bread flour
- milk, for brushing
- 1 cup raisins (plump by covering with boiling water, leave for 5 minutes, then drain well, pat dry)
- 2 tablespoons ground cinnamon
- 1⁄4 cup sugar
Directions See How It's Made
- Spray two 8 by 4 inch loaf pans with nonstick cooking spray.
- Whisk the water and yeast togetherby hand in an electric mixer bowl and let stand for 2 to 3 minutes to dissolve.
- Stir in the butter, sugar, eggs, vanilla, salt, cinnamon, dry milk, potato flakes and 3 1/2 cups flour.
- Mix to make a soft dough.
- Kead with the dough hook on the lowest speed of the mixer for 10 minutes, adding more flour as required to make a soft dough.
- Place in a lightly greased bowl.
- Cover the bowl loosely with a plastic bag and let dough rise for 45 minutes or until almost doubled.
- Punch the dough down gently.
- Turn out onto a lightly floured surface.
- Roll out to a 12 by 10 inch rectangle.
- For the filling, brush with milk and sprinkle on the raisins, cinnamon and sugar.
- With the shorter end facing you, roll up the dough snugly into a log.
- Cut it in half widthwise and place in the prepared pans.
- Spray the dough with nonstick cooking spray lightly.
- Cover the pans loosely with plastic bags and let rise for a further 30 to 45 minutes, or until it puffs up 3/4 to 1 inch above the edge of the pans.
- Preheat oven to 350*F.
- Place pans in oven and bake for 35 to 45 minutes, or until lightly browned.
- Let cool in the pans on a wire rack for 15 minutes before unmolding.
- VARIATION: Use chocolate chips instead of raisins and replace the cinnamon with 2 TBS cocoa powder.