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Raisin Bread #1

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1 cup very warm water
1 package active dry yeast
1 cup flour
cup raisins
3 tablespoons sugar
2 tablespoons vegetable oil
1 teaspoons salt
1 cup flour


Dissolve yeast in warm water, add sugar, salt, oil; stir until sugar is dissolved. Add 1 cups flour, beat well; add raisins, stir in additional 1 cup flour. Turn out on a lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. Form into a ball. Place in a greased bowl; cover, let rise in warm place about 1 hour.

Punch down, shape into loaf. Place in greased pan. Cover, let rise until doubled. Bake at 400 for 35 minutes.

To make cinnamon loaf. Omit raisins. After 1st rising, punch down roll into rectangle, 12x16. Brush with 2 tablespoons melted butter. Mix cup sugar, 1 teaspoon cinnamon, sprinkle over melted butter. Cut into 2-inch squares. Stack in greased 9x5x3 inch pan. Cover, let rise until double in bulk. Bake at 350 for 35 minutes.

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