Cinnamon-Raisin Bread(Cooking Light Magazine)
Cinnamon-Raisin Bread(Cooking Light Magazine) is an moderately easy dinner. Made with 1/4 c. sugar, 1 pkg. dry yeast, 1 c. warm skim milk (105~ to 115~), 3 3/4 c. all-purpose flour, divided and 2 tbsp. vegetable oil, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π¨βπ³ Instructions
Dissolve 1/4 cup sugar and yeast in warm milk in a large bowl. Let stand 5 minutes.
Add 1 1/2 cups flour and next 3 ingredients; beat at medium speed until smooth.
Add 2 cups flour and 1/2 cup raisins, stirring until a soft dough forms.
π· Perfect Pairings
Complete your meal with these
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