Recipe - Helens Cinnamon Raisin Bread

MM BY HELEN PEAGRAM
2 One half cup Milk
2 ounce Fresh yeast OR
2 tablespoon Dried yeast
3 One half ounce Sugar
2 teaspoon Cinnamon (or to taste)
2 pound Strong plain flour (bread)
1 teaspoon Salt
3 One half ounce Margarine or Butter
One half cup Raisins (or to taste)

Place the milk and margarine in a saucepan ( I use microwave) and heat
gently until butter melts. MIx the yeast and sugar together in the mixing
bowl. Cream the yeast and sugar with a little warm milk. (the milk should
be at blood heat 38 C (99 F))

Add the remaining liquid at 37 C, the flour and the salt and commence
kneading the mixture at speed 2. Cut dough in half and roll each half out
on lightly floured surface. Sprinkle half of raisins on each rolled out
half and roll up. Place each shaped loaf in pan. Allow to rise until the
dough is double its original size and bake at 375 for 3035 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini