Sourdough Attempt

 

At first, I thought my attempt to make sourdough was going to be fruitless.  I let the dough rise for a few hours and nothing was rising. 

My husband brought the dough back to life by mixing some yeast and warm water in a bowl, adding a little flour, and then needing the mixture with the non-risen sourdough.  He let it rise for about an hour, kneaded it alittle more, and then let it rise for one more hour on the baking pan.

I never expected it to turn out so great!  It was sooooo good!!

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Raisin Bread Success!

This was my first successful attempt at making bread!  From what I remember, the last time I tried making bread it resembled a brick….

I halved the recipe below and it turned out really well. 

Just a note….if I can do it-than anyone can!:))

Cinnamon Raisin Bread I

Submitted by: Faye Salisbury Rated: 5 out of 5 by 220 members

Prep Time: 30 Minutes Cook Time: 45 Minutes

Ready In: 3 Hours 20 Minutes Yields: 36 servings

“Raisin bread the way it is meant to be -rolled around the sweetened cinnamon butter so that the spice ribbons throughout the loaf. This generous recipe will give you three lovely loaves.”

INGREDIENTS:

1 1/2 cups milk 1 cup warm water (110 degrees F/45 degrees C) 2 (.25 ounce) packages active dry yeast 3 eggs 1/2 cup white sugar 1 teaspoon salt

1/2 cup margarine, softened 1 cup raisins 8 cups all-purpose flour 2 tablespoons milk 3/4 cup white sugar 2 tablespoons ground cinnamon 2 tablespoons butter, melted

DIRECTIONS:

1.	Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
2.	Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
3.	Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
4.	Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
5.	Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

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