Artisan Raisin Bread

Categories    : Breads                          Breakfast Foods

                Sandwiches

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1 1/2         pounds  Soft Buttermilk Bread Dough -- cantaloupe size

  1 1/2      teaspoons  cinnamon

     1/3           cup  sugar

     3/4           cup  raisins

  1              whole  egg -- beaten with 1 tbl water for egg washh

 

Ligtly grease a 9 x 4 x 3 loaf pan.

 

Cut dough and shape as if you were baking it as the buttermilk loaf.

 

On a ligtly floured board wit a floured rolling pin roll te dough out to a 8 x 16 inch rectangle. (about 1/4 inch thick)

 

Using a basting brush coat the surface of the dough with the egg wash.

 

Mix the cinnamon and sugar together then sprinkle over the egg wash.

 

Top with the raisins.  Gently press the raisings into the dough to make rolling the dough up easier.

 

Roll the dough up to fit the loaf pan. Pinch the edges and ends together to seal. Tuck te ends under the lkoaf and place the loaf seam side down in the pan.

 

Bake at 375 for 35-40 minutes until golden brown.

 

ALLOW TO COOL BEFORE SLICING.

 

Store in an airtigt container to keep te bread soft.

 

Description:

  "This recipe uses the the Soft Buttermilk Bread dough to make it."

Yield:

  "1 1/2 pounds"

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Per Serving (excluding unknown items): 667 Calories; 6g Fat (7.0% calories from fat); 10g Protein; 156g Carbohydrate; 6g Dietary Fiber; 212mg Cholesterol; 85mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 5 1/2 Fruit; 1/2 Fat; 4 1/2 Other Carbohydrates.

 

Serving Ideas : Toasted for breakfast or use it to make grilled cream cheese sandwiches.  Serve with a hot cup of chai for a nice over all breakfast or snack.

 

NOTES : Why pay nearly $4 per loaf or more for raisin bread when it is so easy to make?