Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Pour into a pastry-lined 9-inch pie plate. Stir in raisins, salt and cinnamon cook and stir over medium heat until bubbly. If the bread appears to be browning too quickly, tent it with aluminum foil about 10 to 15 minutes before it's done baking. In a saucepan, stir together sugar and flour. Uncover the risen loaf, brush it with milk or water, and sprinkle it with cinnamon sugar, for extra flavor.īake the bread for 40 to 45 minutes, until it's a deep golden brown and a digital thermometer inserted into the center registers at least 190☏. Towards the end of the rising time, preheat the oven to 350☏. Tent the pan with lightly greased plastic wrap, and let the dough rise until it's crowned 1' to 1 1/2' over the rim of the pan, about 1 1/2 to 2 hours. Gently deflate the risen dough, shape it into a log, and place it in a lightly greased 8 1/2' x 4 1/2' loaf pan. After the cookies cool and set, a drizzle of melted chocolate adds a sweet finish. Then add oats, peanut butter, vanilla, and salt, and drop onto the cookie sheet. Round the dough into a ball, and place it in a greased bowl (or let it remain in the bread machine), and let it rise for about 2 hours, or until it's noticeably puffy though not necessarily doubled in bulk. Instead of baking this cookie dough after the ingredients are combined, boil sugar, milk, and butter for one minute. Combine all of the ingredients, and mix and knead - by hand, mixer, or bread machine set on the dough cycle - to make a smooth, soft dough.

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.

Raisin recipe