*  Exported from  MasterCook  *
 
                    OLD FASHIONED CINNAMON RAISIN BRAID
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3   c            Instant mashed potato flakes
      1/3   c            Boiling water
      1/4                To 1/2 cup warm water
    4       tb           Sugar
    1       pk           Active dry yeast
    3       c            All-purpose flour
      1/4   c            Instant nonfat dry milk
      1/4   c            Cold butter or margarine,
                         -cut into 4 pieces
      1/2   c            Dark raisins
    1       t            Salt
    1                    Egg
                         Cinnamon Sugar
 
   Makes 1 loaf
   
   Stir potato flakes into boiling water.  Cool until
   lukewarm. Reserve.
   
   Combine 1/4 cup of the warm water, 1 tablespoon of the
   sugar and yeast. Stir to dissolve yeast and let stand
   until bubbly, about 5 minutes.
   
   Fit processor with steel blade.  Measure flour, dry
   milk, butter, remaining 3 tablespoons of the sugar and
   salt into work bowl. Process until mixed, about 15
   seconds.
   
   Add potato mixture to flour mixture.  Process until
   mixed, about 5 seconds.
   
   Add yeast mixture and egg to flour mixture.  Turn on
   processor and very slowly drizzle just enough
   remaining water through feed tube into flour mixture
   so dough forms a ball that cleans the sides of the
   bowl. Process until ball turns around bowl about 25
   times. Turn off processor and let dough stand 1 to 2
   minutes.
   
   Turn on processor and gradually drizzle in enough
   remaining water to make dough soft, smooth and satiny
   but not sticky.  Process until dough turns around bowl
   about 15 times.
   
   Turn dough onto lightly floured surface and knead 1/2
   cup dark raisins into the dough..  Shape into ball and
   place in lightly greased bowl, turning to grease all
   sides.  Cover loosely with plastic wrap and let stand
   in warm place until  doubled, about 1 hour.
   
   Punch down dough.  Prepare Cinnamon Sugar.  Divide
   dough into 3 equal parts.  Shape each part into strand
   20 inches long.  Roll each strand in Cinnamon Sugar.
   Braid strands together and place in greased 9x5x3-inch
   loaf pan.  Tuck ends under and pinch to seal. Let
   stand in warm place until almost doubled, about 45
   minutes.
   
   Heat oven to 350 F.  Bake until evenly brown and loaf
   sounds hollow when tapped, 35 - 40 minutes.
   
   Remove immediately from pan.  Cool on wire rack.
   
   CINNAMON SUGAR: 1/4 cup sugar 2 tsp ground cinnamon 1
   Tbsp butter or margarine, at room temperature
   
   Mix ingredients well.
   
   Food Processor Bread Book From the collection of Jim
   Vorheis
  
 
 
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