Categories: Bread/Rolls
Ingredients
- 1 1/2 C whole milk
- 1 C butter
- 3- 1/4 ounce packages active dry yeast
- 3/4 C warm water (105-115 degrees
- 1 3/4 C sugar
- 3 large eggs
- 1 t salt
- 8-9 C bread flour, divided- (I used reg all purpose flour, added about 1/2 t corn starch per cup of flour and then sifted flour)
- 3/4 C firmly packed brown sugar
- 1/2 C raisins
- 1 t cinnamon
- Honey
Directions
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In a medium saucepan, heat milk over medium until it just bubbles around edge of pan. Then remove from heat
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In small bowl dissolve yeast in 3/4 C warm water
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In mixing bowl beat sugar, eggs, and salt until smooth. Stir in cooled milk mixture and yeast mixture.
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Gradually Add flour, 6 C and 1 C at a time- beating well after each cup added Add more flour as needed to make a soft dough
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Knead for 6-8 minutes, using more flour until proper consistency
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Place dough in large greased bowl- cover with towel and let rise DOUGH WILL NOT DOUBLE IN SIZE
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In small bowl combine brown sugar, raisins and cinnamon
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Spray 4 loaf pans well
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de dough in 4 equal portions Divide each portion into 1/3. Roll each 1/3 into a rope about 14 inches long and flatten rope to about 14X 4 inch rectangle
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(Will have 3 ropes per each loaf of bread)
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Sprinkle brown sugar mixture evenly down center of each 1/3 and fold or roll long ways to enclose the sugar mixture In each braid ( Repeat 3 more times)
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Braid rope. Place bread in loaf pans for 1 hour to rise again. Will not double.
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Bake 350 degrees for 35-40 minutes.
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Cover top with aluminum foil if necessary so as not to over brown
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Let cool in pans 10 minutes and remove to wire racks. Drizzle with honey.
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Freezes well