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Ingredients
- 1/4 c. Hot water
- 4 Tbsp. Packed light brown sugar
- 2 pkt Active dry yeast
- 1/4 c. Cool butter or possibly margarine, cut into 4 pcs
- 2 x Large eggs
- 1/2 tsp Salt
- 2 1/4 x To 2 1/2 c. all-purpose flour
- 1/4 c. Dark raisins
- 1/2 c. Sugar
- 2 Tbsp. Cinnamon
- 1 c. Powdered sugar
Directions
- Makes 1 loaf
- Combine water, 1 Tbsp. of the brown sugar and yeast. Stir to dissolve yeast and let stand till bubbly, about 5 min.
- Fit processor with steel blade. Add in butter and remaining 3 Tbsp. brown sugar to work bowl. Process till mixed, 10 - 15 seconds. Stop processor once or possibly twice, if necessary, to scrape sides of bowl.
- Add in Large eggs and salt to butter mix. Process till blended, about 10 seconds. Stop processor and scrape sides of bowl, if necessary.
- Add in 1 1/4 c. of the flour and yeast mix to butter mix. Process on/off 8 to 10 times till blended.
- Turn on processor and add in sufficient of the remaining flour through feed tube so dough forms a ball which cleans the sides of the bowl. Process till ball turns around bowl about 25 times.
- Turn dough onto lightly greased surface. Knead raisins into dough. Shape dough into a ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in hot place till almost doubled, about 1 hour.
- Punch down dough. Let stand 10 min. Roll out dough into a 16 inch square. Combine sugar and 1 Tbsp. of the cinnamon and sprinkle over dough. Roll up dough jelly-roll fashion. Healthy pinch seam to seal. Cut into 8 equal slices. Place slices cut side down in greased tube or possibly Bundt pan. Let stand in hot place till almost doubled, about 1 hour.
- Heat oven to 350 F. Bake till done, 30 - 35 min.
- Remove bread immediately from pan and invert onto wire rack. Combine powdered sugar and remaining 1 Tbsp. cinnamon. Sprinkle mix over bread. Cold.
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