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Ingredientes

Direcciones

  1. Makes 1 loaf
  2. Combine water, 1 Tbsp. of the brown sugar and yeast. Stir to dissolve yeast and let stand till bubbly, about 5 min.
  3. Fit processor with steel blade. Add in butter and remaining 3 Tbsp. brown sugar to work bowl. Process till mixed, 10 - 15 seconds. Stop processor once or possibly twice, if necessary, to scrape sides of bowl.
  4. Add in Large eggs and salt to butter mix. Process till blended, about 10 seconds. Stop processor and scrape sides of bowl, if necessary.
  5. Add in 1 1/4 c. of the flour and yeast mix to butter mix. Process on/off 8 to 10 times till blended.
  6. Turn on processor and add in sufficient of the remaining flour through feed tube so dough forms a ball which cleans the sides of the bowl. Process till ball turns around bowl about 25 times.
  7. Turn dough onto lightly greased surface. Knead raisins into dough. Shape dough into a ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in hot place till almost doubled, about 1 hour.
  8. Punch down dough. Let stand 10 min. Roll out dough into a 16 inch square. Combine sugar and 1 Tbsp. of the cinnamon and sprinkle over dough. Roll up dough jelly-roll fashion. Healthy pinch seam to seal. Cut into 8 equal slices. Place slices cut side down in greased tube or possibly Bundt pan. Let stand in hot place till almost doubled, about 1 hour.
  9. Heat oven to 350 F. Bake till done, 30 - 35 min.
  10. Remove bread immediately from pan and invert onto wire rack. Combine powdered sugar and remaining 1 Tbsp. cinnamon. Sprinkle mix over bread. Cold.
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