Recipe - Raisin Log

1 Portion FourWay Sweet Bread
Dough
2 tablespoon Canned milk
1 cup Golden or dark raisins
3 tablespoon Vanilla sugar
1 teaspoon Cinnamon
One half teaspoon Allspice
Topping:
3 teaspoon Sugar
1 teaspoon Cinnamon
One fourth teaspoon Allspice
1 teaspoon Cornstarch

* Use Grated Raw Potato Starter Roll the dough into a rectangle with the
width equal to the length of the pan (medium size loaf) and about twice as
long. Brush with canned milk. Scatter raisins over surface. Mix vanilla
sugar, cinnamon and allspice together and sprinkle on evenly. (if vanilla
sugar is not available, dribble 1 tsp. of vanilla extract over dough.) Roll
up tightly but do not seal ends. Place seamside down in pan. Butter top
generously and push sharp pointed knife down through the dough almost to
bottom at regular intervals to allow air bubbles between layers to escape.
Set in warm place to rise and when ready for the oven, spread with the
wellmixed topping (the cornstarch will help to bind the topping to the
crust so that it will not crack off badly when cut or sliced up ). Bake in oven
preheated to 350 for 50 to 60 minutes. Cool before slicing.

From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat
Stockett

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