Raisin bread

Dough:
Measure out 4 cups flour in mixing bowl. Set aside.

Using 1 cup measuring cup add..
1/4 cup olive oil.
2 tbl honey.
1 egg
Top off the measuring cup with milk.
Pour this into a small sauce pan. 
Add one cup of water to the sauce pan.
Grab a thermometer and a whisk.
Heat this mixture, whisking constantly, to 100F.
Add 2 tsp yeast.
Add, FROM THE FLOUR IN THE MIXING BOWL, 1/2 cup flour to the mixture in the sauce pan. 
Whisk in the yeast and flour.
Cover the pot and put aside for maybe 45 min to an hour.

Good time to make the filling.

Filling:
In a bowl mix together..

1/2 cup brown sugar
1 tbl cinnamon
1/2 tsp nutmeg
2 tbl olive oil.

Set aside for later.

After the liquid has "proofed".

To the dry flour in mixing bowl add..
2 tsp of salt
1 tbl cinnamon.
1 cup or so of raisins.
Whisk it in.

Pour in the liquid from the sauce pan. Into the dry mixture and mix with dough hook at slow speed to bring everything together. 

Once it's all together, bring the speed up a notch  and knead it far about 5 minutes. It will not make a ball and will be pretty wet and sticky.

Cover and let it rise for 1 maybe 2 hours.

When at least doubled in size. Roll it out on floured surface to about 1/4 inch thick rectangle.

Sprinkle and spread out the filling over the rectangle.

Roll into a tight log.  Chop it lenghwise and twist the two pieces up. Drop into oiled and floured baking pan.

Let this rise 'till fluffy.

Once the raw roll's gotten all puffy in the baking dish, cover with foil and start baking.

Bake:
350 Deg. F
Covered in foil 30 min
Uncovered 15 minutes.

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Cinnamon bread #1


Dough:
Measure out 4 cups flour in mixing bowl. Set aside.

Using 1 cup measuring cup add..
1/4 cup olive oil.
Top off the measuring cup with milk.
Pour this into a small sauce pan. 
Add one cup of water to the sauce pan.
Add  1/4 cup of sugar to the sauce pan.
Grab a thermometer and a whisk.
Heat this mixture, whisking constantly, to 100F.
Add 2 tsp yeast.
Add, FROM THE FLOUR IN THE MIXING BOWL, 1/2 cup flour to the mixture in the sauce pan. 
Whisk in the yeast and flour.
Cover the pot and put aside for maybe 45 min to an hour.

Good time to make the filling.

Filling:
In a bowl mix together..

1 cup brown sugar
2 1/2 tbl cinnamon
1/2 tsp nutmeg
1/4 cup olive oil.

Set aside for later.

After the liquid has "proofed".

To the dry flour in mixing bowl add..
2 tsp of salt
1 tbl cinnamon.
1 cup or so of raisins.
Whisk it in.

Pour in the liquid from the sauce pan. Into the dry mixture and mix with dough hook at slow speed to bring everything together. 

Once it's all together, bring the speed up a notch  and knead it far about 5 minutes. It will not make a ball and will be pretty wet and sticky.

Cover and let it rise for 1 maybe 2 hours.

When at least doubled in size. Roll it out on floured surface to about 1/4 inch thick rectangle.

Sprinkle and spread out the filling over the rectangle. Maybe add a layer if raisins too? I typically do.

Roll into a tight log.  Chop it lenghwise and twist the two pieces up. Drop into oiled and floured baking pan.

Let this rise 'till fluffy.

Once the raw rolls have gotten all puffy in the baking dish, cover with foil and start baking them.

Bake:
350 Deg. F
Covered in foil 25 min
Uncovered 15 minutes