From the Kitchen of The Pearl of Seneca Lake B & B
Makes 4 small loaves (medium loaf pan, any size will work).
Golden raisins would be a nice addition to the recipe.
You can add the raisins when you are kneading the dough.
3 ½ cups flour
½ cup sugar
2 tsp salt
2 pkgs yeast = 5 ½ tsp dry yeast
Heat until mixture is warm (110 deg):
2 ½ cups milk
½ cup margarine or butter (1 stick)
Gradually add the milk mixture to dry ingredients and beat for 2 min at medium speed of mixer.
4 eggs (room temp)
1 cup flour
Beat at high speed on mixer for 2 more minutes. Stir in additional flour to make a soft dough.
Knead until smooth and elastic, about 8-10 min.
Place in greased bowl, turning it over to grease the dough.
Cover and let rise in warm, draft free place until double in size. (about 1 hour)
2/3 cup sugar
3 tsp cinnamon
Punch dough down, turn out into a lightly floured bowl and divide in quarters.
Let rest a few minutes. Roll dough into a 12×8 inch rectangle.
Spray dough with water and sprinkle ¼ of the cinnamon sugar mixture on dough.
Fold dough over in 1/3 and then fold the other 1/3 over (as if folding paper for an envelope), press down to seal.
Seal edges firmly and tuck under dough and fit into the pan. Repeat with remaining dough.
Cover and let rise in warm place about 1 hour.
Bake in a 350 deg preheated oven for 30 minutes or until done (205 deg using a food thermometer).
Remove from pan and cool on wire rack. If desired, top with confectioner’s sugar frosting.