Recipe - Cinnamon-Swirled Raisin Nut Loaf

2 pack Active dry yeast
1 tablespoon Granulated sugar
One fourth cup Warm water
One fourth cup (One half stick) butter or
margarine,; softened
One fourth cup Molasses
One half cup Fresh or powdered milk
2 Eggs
4 cup Bread flour
One half teaspoon Salt
1 tablespoon Ground cinnamon
1 cup Raisins, plumped in hot
water, overnight, drained
1 cup Pecans; chopped

SWIRL
4 tablespoon (One half stick) butter; softened
2 tablespoon Sugar
1 tablespoon Cinnamon

GLAZE
One half cup Confectioners' sugar
4 teaspoon Warm water
1 teaspoon Vanilla extract

Preheat the oven to 350 degrees F. Grease 29 x 5 x 3inch loaf pans.

Dissolve the yeast and sugar in the warm water. In a food processor mix
together the butter, molasses, milk, and eggs. Add the yeast mixture. To
this mixture, add 2 cups of the flour, the salt, and cinnamon. Stir in more
flour as needed to make a smooth dough. Knead until the dough is elastic
and soft as a baby's bottom, about 1 minute. Place in an oiled plastic bag
or bowl. Seal or cover with plastic wrap. Set in a warm place and let
double, about 1 hour. By hand, knead in the raisins and the nuts until very
well distributed. Roll the dough into a 3 x 12inch rectangle. Spread the
dough with the softened butter, and then sprinkle with the sugar and
cinnamon. Roll up very tightly lengthwise, cut in half to form 2 loaves,
pinch the ends under, and place in the pans. Let rise again until doubled,
about 1 hour. Bake on the middle rack of the oven until golden, about 35 to
40 minutes, and the bread sounds hollow when tapped on the bottom. (It
should register 200 degrees F. on an instantreading thermometer). Remove
from the oven and turn out onto a wire rack to cool. Drizzle the glaze over
the cooled loaves. To make the glaze, mix together the confectioners'
sugar, water, and vanilla until smooth and of a pouring consistency.

Makes 2 loaves
Recipe By :WELLSTOCKED PANTRY SHOW#ND7048

Posted to MCRecipe Digest V1 #283

Date: Thu, 7 Nov 1996 08:32:28 0500

From: Meg Antczak meginny@frontiernet.net