Recipe - Cinnamon Raisin English M

8 One fourth cup WATER; WARM
2 One fourth cup WATER; WARM
10 EGGS SHELL
7 One fourth ounce MILK; DRY NONFAT L HEAT
3 pound RAISINS #10
8 Three fourths pound FLOUR GEN PURPOSE 10LB
1 One half pound FLOUR GEN PURPOSE 10LB
4 One half ounce SUGAR; GRANULATED 10 LB
Three fourths ounce SUGAR; GRANULATED 10 LB
1 One half pound SHORTENING; 3LB
3 ounce CINNAMON GROUND 1 LB CN
2 One fourth ounce YEAST BAKER 2 LB
1 ounce SALT TABLE 5LB

TEMPERATURE: 325 F. GRIDDLE
350 F. OVEN

1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F
MIX WELL. LET STAND 5 MINUTES. ADD SUGAR; STIR UNTIL DISSOLVED.
LET STAND 10 MINUTES, THEN STIR AGAIN. SET ASIDE FOR USE IN STEP 3.

2. PLACE SUGAR, SALT,AND SHORTENING IN MIXER BOWL. ADD WATER; STIR
UNTIL SHORTENING IS MELTED.

3. SIFT TOGETHER FLOUR AND MILK; ADD TO SUGAR AND SHORTENING MIXTURE.
ADD GROUND CINNAMON AND WASHED DRAINED RAISINS TO THE FLOUR MIXTURE.
BEAT AT MEDIUM SPEED UNTIL SMOOTH. ADD YEAST SOLUTION.

4. ADD One half OF THE FLOUR MIXTURE; MIX WELL. ADD EGGS. TWO AT A TIME,
BEATING WELL AFTER EACH ADDITION. ADD REMAINING FLOUR. BEAT TO
FORM A SMOOTH DOUGH.

5. FERMENT: SET IN A WARM PLACE (80 F) 150 TO 2 HOURS OR UNTIL
DOUBLE IN BULK.

6. PUNCH: LET STAND 1 HOUR.

7. MAKE UP: DIVIDE DOUGH INTO 5 BALLS. LET REST 10 MINUTES.ROLL
DOUGH TO 1/2" THICKNESS. CUT EACH DOUGH PIECE INTO 204" CIRCLES.

8. PLACE CUT CIRCLES ABOUT 1 INCH APART ON PANS WHICH HAVE BEEN
SPRINKLED LIGHTLY WITH CORNMEAL (ABOUTS One half CUP PER PAN).

9. PROOF: AT 80 F FOR 45 MINUTES OR UNTIL DOUBLE IN SIZE.

10. BAKE: BROWN MUFFINS ON LIGHTLY GREASED GRIDDLE 5 MINUTES PER
SIDE. PLACE BROWNED MUFFINS ON SHEET PANS; BAKE 15 TO 20 MINUTES.

11. TO SERVE, SPLIT MUFFINS AND TOAST. SERVE IMMEDIATELY.
Recipe Number: D02101

SERVING SIZE: 1 MUFFIN

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.