Sunday, October 01, 2006
Cinnamon Pecan Raisin Loaf
This is a very nice sweet loaf.
It takes longer than I would like, and I notice that many people don't bother making their own dough anymore. You can buy frozen dough and just do the filling, but it wouldn't be the same.
3/4 cup of milk
1/2 cup of butter
1/3 cup of sugar
1 tsp salt
1/4 warm water
2 packages of active dry yeast
2 eggs (beaten)
4 to 5 cups of flour
1/2 cup brown sugar
1 tsp cinnamon
raisins & pecans
1/2 cup of melted butter
Scald the milk.
Pour over butter, sugar and salt in a large mixing bowl.
Let it cool to lukewarm.
Sprinkle yeast on 1/4 cup of warm water in another bowl.
Stir softened yeast into milk mixture.
Add the eggs. Stir in a little flour, beating until smooth.
Keep beating until smooth and elastic, adding only enough flour to keep dough from sticking.
Grease a mixing bowl. Put the dough in the bowl, turning once to grease the surface. Cover with a folded kitchen towel. Let rise in a warm, not hot place for about 50 minutes or until it almost doubles in size.
In the meantime, mix 1/2 cup of brown sugar with 1 tsp of cinnamon, put aside a bowl of pecans and raisins (your taste)
When the dough has risen, punch it down once.
Divide the dough up into 3 pieces and flour your surface. Roll it out as seen, brush with butter, spread some of the brown sugar mixture, raisins and pecans down the middle. Fold one side in and seal with the other side using sprinkles of water.
Transfer each piece carefully onto your greased pan.
When you've got all 3 pieces, start braiding your dough carefully.
Brush with butter.
Cover and let rise for another 30 minutes.
Preheat oven to 350F and bake for 30 to 40 minutes and looks nice and golden.