Recipe Highlight - LaDawn Bolander

“Hazel’s” Cinnamon Raisin Bread

Served at Family History Fair

Mix                        7 cups flour

                                5 cups warm water

                                2 Tbs. dry yeast

                                2/3 cups oil

                                2/3 cups honey

Let sponge 10 minutes

Add                        2 Tbs. salt

                                1 heaping Tbs. Lecithin (opt.)

                                1/3 cup lemon juice

Add enough additional flour to make a soft dough.  Because the dough is soft, I roll out the dough on an oiled counter.  One of the tricks to a good bread is not to had more flour that has not been mixed in well.

Divide into four parts for large loaves or 8 parts for small loaves.  Roll dough to a rectangle shape.  Sprinkle with cinnamon sugar, fold in thirds, flatten dough and sprinkle with cinnamon sugar again.  Fold in thirds once more.  Sprinkle cinnamon in center.  Pinch sides together and place in loaf pan.  Let rise.  Bake 30 minutes and 350 degrees.  I brush the tops with shortening when I first take them out of the oven for a softer crust.