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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (66g) Recipe makes 36 servings |
||
| Calories 189 | ||
| Calories from Fat 39 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.3g | 6% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 27mg | 9% | |
| Sodium 82mg | 3% | |
| Potassium 93mg | 2% | |
| Total Carbohydrate 33.9g | 11% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 10.8g | ||
| Protein 4.1g | 8% | |
SERVES 36 , 3 loaves
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From: FoodLuver3
On Nov 14, 2009
Very good. I upped the salt to 1/2 tablespoon, the raisins to 1 full cup, and flour to 3 cups. Also used 1/2 tablespoon yeast. This worked for me and tasted great. Thanks.
From: Ruxandra
On Oct 15, 2009
Not the easiest bread to make, but worth it. Yum! Be sure to roll it very tight, or it will fall apart when you cut it.
From: joy <3's baking
On Oct 11, 2007
Absolutely scrumptious- this cinnamon raisin bread turned out beautifully! After comparing a number of different recipes, I decided to give this one a try and I couldn't have been happier with the results. The loaves were fluffy, moist, and flavorful, and an intoxicating aroma filled my home not only during the baking process, but also every time a slice hit the toaster this week. I did make a few minor adjustments that I think made a positive difference to the final product: I added 1 T of sugar to my water/yeast mixture to help it proof. I increased the salt an extra 1/2 tsp (totaling 1 1/2 tsp) and increased the raisins an extra 2 cups (totaling 3 cups- I wanted to have 1 cup per loaf. At first, I was worried it would be too much, but in the end it turned out just right! Be on the lookout for extra moist raisins specially made for baking- I found them at my supermarket and they worked out great- if you can't find them, you can always plump your raisins in hot water for a few minutes before you add them!) Instead of 2 T of milk to wash the dough, I did 1 T milk + 1 T melted butter. I'd also recommend separating your dough into 3 parts before you start rolling- it made it so much easier to handle, and allowed me to form each loaf with a nice tight swirl. Just sprinkle about 1/3 cup of the cinnamon sugar mixture in each loaf to make sure it comes out evenly distributed. Lastly, my loaves were perfectly golden and ready to come out at 35 minutes (10 minutes shy of the 45 minutes in the stated recipe.) I hope these suggestions help! Lydia, thank you so much for this fantastic recipe- my family simply loved it!
From: Queer Eye in the Kitchen Guy
On Oct 3, 2005
This was the pefect solution to a boring Seattle Sunday! I tried to make it in my standard sized Mix Master. There was barely enough room & was fine until the dough climbed all the way up & over the hook! Will keep a closer eye on it next time. The bread was perfect though! might add another 1/2 cup raisins next time too.
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