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Ingredientes
- 2 pkt Active dry yeast
- 1 Tbsp. Granulated sugar
- 1/4 c. Hot water
- 1/4 c. (1/2 stick) butter or possibly margarine,, softened
- 1/4 c. Molasses
- 1/2 c. Fresh or possibly powdered lowfat milk
- 2 x Large eggs
- 4 c. Bread flour
- 1/2 tsp Salt
- 1 Tbsp. Grnd cinnamon
- 1 c. Raisins, plumped in warm water, overnight, liquid removed
- 1 c. Pecans, minced
- 4 Tbsp. (1/2 stick) butter, softened
- 2 Tbsp. Sugar
- 1 Tbsp. Cinnamon
- 1/2 c. Confectioners' sugar
- 4 tsp Hot water
- 1 tsp Vanilla extract
Direcciones
- Preheat the oven to 350 degrees F. Grease 2-9 x 5 x 3-inch loaf pans.
- Dissolve the yeast and sugar in the hot water. In a food processor mix together the butter, molasses, lowfat milk, and Large eggs. Add in the yeast mix. To this mix, add in 2 c. of the flour, the salt, and cinnamon. Stir in more flour as needed to make a smooth dough. Knead till the dough is elastic and soft as a baby's bottom, about 1 minute. Place in an oiled plastic bag or possibly bowl. Seal or possibly cover with plastic wrap. Set in a hot place and let double, about 1 hour. By hand, knead in the raisins and the nuts till very well distributed. Roll the dough into a 3 x 12-inch rectangle. Spread the dough with the softened butter, and then sprinkle with the sugar and cinnamon. Roll up very tightly lengthwise, cut in half to create 2 loaves, healthy pinch the ends under, and place in the pans. Let rise again till doubled, about 1 hour. Bake on the middle rack of the oven till golden brown, about 35 to 40 min, and the bread sounds hollow when tapped on the bottom. (It should register 200 degrees F. on an instant-reading thermometer). Remove from the oven and turn out onto a wire rack to cold. Drizzle the glaze over the cooled loaves. To make the glaze, mix together the confectioners' sugar, water, and vanilla till smooth and of a pouring consistency.
- Makes 2 loaves
