Cinnamon Raisin English M

Cinnamon Raisin English M Ingredients

8 1/4 c WATER; WARM	4 1/2 oz SUGAR; GRANULATED 10 LB
2 1/4 c WATER; WARM	3/4 oz SUGAR; GRANULATED 10 LB
10 EGGS SHELL	1 1/2 lb SHORTENING; 3LB
7 1/4 oz MILK; DRY NON-FAT L HEAT	3 oz CINNAMON GROUND 1 LB CN
3 lb RAISINS #10	2 1/4 oz YEAST BAKER 2 LB
8 3/4 lb FLOUR GEN PURPOSE 10LB	1 oz SALT TABLE 5LB
1 1/2 lb FLOUR GEN PURPOSE 10LB

Instructions for Cinnamon Raisin English M

TEMPERATURE: 325 F. GRIDDLE 350 F. OVEN 1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F MIX WELL. LET STAND 5 MINUTES. ADD SUGAR; STIR UNTIL DISSOLVED. LET STAND 10 MINUTES, THEN STIR AGAIN. SET ASIDE FOR USE IN STEP 3. 2. PLACE SUGAR, SALT,AND SHORTENING IN MIXER BOWL. ADD WATER; STIR UNTIL SHORTENING IS MELTED. 3. SIFT TOGETHER FLOUR AND MILK; ADD TO SUGAR AND SHORTENING MIXTURE. ADD GROUND CINNAMON AND WASHED DRAINED RAISINS TO THE FLOUR MIXTURE. BEAT AT MEDIUM SPEED UNTIL SMOOTH. ADD YEAST SOLUTION. 4. ADD 1/2 OF THE FLOUR MIXTURE; MIX WELL. ADD EGGS. TWO AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD REMAINING FLOUR. BEAT TO FORM A SMOOTH DOUGH. 5. FERMENT: SET IN A WARM PLACE (80 F) 150 TO 2 HOURS OR UNTIL DOUBLE IN BULK. 6. PUNCH: LET STAND 1 HOUR. 7. MAKE UP: DIVIDE DOUGH INTO 5 BALLS. LET REST 10 MINUTES.ROLL DOUGH TO 1/2" THICKNESS. CUT EACH DOUGH PIECE INTO 20-4" CIRCLES. 8. PLACE CUT CIRCLES ABOUT 1 INCH APART ON PANS WHICH HAVE BEEN SPRINKLED LIGHTLY WITH CORNMEAL (ABOUTS 1/2 CUP PER PAN). 9. PROOF: AT 80 F FOR 45 MINUTES OR UNTIL DOUBLE IN SIZE. 10. BAKE: BROWN MUFFINS ON LIGHTLY GREASED GRIDDLE 5 MINUTES PER SIDE. PLACE BROWNED MUFFINS ON SHEET PANS; BAKE 15 TO 20 MINUTES. 11. TO SERVE, SPLIT MUFFINS AND TOAST. SERVE IMMEDIATELY. Recipe Number: D02101 SERVING SIZE: 1 MUFFIN From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cinnamon	Eggs	Flour	Milk
Raisins	Salt	Shortening	Sugar
Yeast

for flavor and categorization

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