3/4 cup raisins
3/4 cup fat-free milk
1/3 cup packed brown sugar
1 package dry yeast (about 2 1/4 teaspoons)
4 1/4 cups all-purpose flour, divided
1 teaspoon salt
1 1/4 teaspoons ground cinnamon, divided
1/2 cup egg substitute
2 tablespoons butter, melted, cooled, and divided
1/4 cup granulated sugar
1 large egg white, lightly beaten
Place raisins in a small bowl, and cover with very hot tap water. Let stand 10 minutes; drain well.
Heat milk over low heat in a small, heavy saucepan to between 100° and 110°; remove from heat. Combine warm milk, brown sugar, and yeast in a large bowl, stirring until yeast dissolves. Let stand 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Combine 4 cups flour, salt, and 1/4 teaspoon cinnamon.
Add egg substitute and 1 tablespoon butter to milk mixture; stir well with a whisk until combined. Add to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Lightly coat dough with cooking spray; cover and let stand 10 minutes. Knead in raisins.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Brush a 9 x 5-inch loaf pan with 1 tablespoon butter.
Roll dough into a 14 x 7-inch rectangle on a lightly floured surface; lightly coat surface of dough with cooking spray. Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Sprinkle sugar mixture evenly over dough; lightly recoat with cooking spray. Cover dough with plastic wrap; press to help sugar mixture adhere. Remove and discard plastic wrap. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, into prepared pan. Cover and let rise 40 minutes or until doubled in size.
Preheat oven to 350°.
Uncover loaf; carefully remove exposed raisins, and gently brush dough with egg white. Bake at 350° for 50 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on wire rack.
Baked Goods, Baked goods, Bread, Dutch Oven, stove top
Estimated preparation time:
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