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Cinnamon Raisin Bread
2 cups all purpose flour
¾ cup warm water
½ cup raisins
1 ½ Tablespoon white sugar
1 Tablespoon milk
1 Tablespoon melted butter
1 Tablespoon shortening
1 teaspoon salt
1 teaspoon yeast
1 teaspoon cinnamon
2 Tablespoon softened butter
2 Tablespoons brown sugar
1 teaspoon cinnamon
Butter and flour a loaf pan, set aside.
In a bread machine, add the water, milk, sugar and yeast, shortening. Add the flour and set the machine to dough. Once the cycle is done turn out dough on a lightly floured surface and knead in the raisins.
Shape into a rectangle no larger than your loaf pan and spread the softened butter out with a spatula.
Sprinkle on cinnamon then sprinkle on brown sugar.
Roll up the dough jelly roll style and place into prepared baking dish.
Cover with tea or kitchen towel and let rest until doubled in size. Preheat oven to 35of or 176c. Remove towel and brush with melted butter.
Bake for 30 – 35 minutes or until golden brown and feels a bit hollow. Wait 10 minutes to remove from oven and let cool completely on a cooling rack.
To make French Toast
Whisk together 2 eggs, 2 teaspoons of sugar and a ¼ teaspoon of vanilla extract. Get a non-stick pan over medium heat. Once the pan is hot dip pieces of cinnamon raisin bread into egg mixture and into pan. Brown on both sides, remove from pan and serve right away with butter and syrup if you wish. Enjoy.
Turn the heat to medium and bring potatoes to a boil. Reduce heat back to medium low and cook potatoes for 20 minutes or until just done.
Drain potatoes in colander. Leave potatoes in the colander to let off steam. Return the pot you cooked the potatoes in back to the stove over low heat. Add the butter, milk and cream to pot and warm them up.
Add potatoes to a large bowl, pour in a little of the warm milk mixture and start mashing with a folk. Using a hand mixer on low start adding more of the warm milk mixture until you have the consistency you want. Don't over mix though. Serve right away. Enjoy.
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