- 3/4 cup raisins
- 3/4 cup fat-free milk
- 1/3 cup packed brown sugar
- 1 package dry yeast (about 2 1/4 teaspoons)
- 4 1/4 cups all-purpose flour, divided (about 19 ounces)
- 1 teaspoon salt
- 1 1/4 teaspoons ground cinnamon, divided
- 1/2 cup egg substitute
- 2 tablespoons butter, melted, cooled, and divided
- Cooking spray
- 1/4 cup granulated sugar
- 1 large egg white, lightly beaten
Place raisins in a small bowl, and cover with very hot tap water. Let stand 10 minutes; drain well.
Heat milk over low heat in a small, heavy saucepan to between 100° and 110°; remove from heat. Combine warm milk, brown sugar, and yeast in a large bowl, stirring until yeast dissolves. Let stand 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Combine 4 cups flour, salt, and 1/4 teaspoon cinnamon.
Add egg substitute and 1 tablespoon butter to milk mixture; stir well with a whisk until combined. Add to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Lightly coat dough with cooking spray; cover and let stand 10 minutes. Knead in raisins.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Brush a 9 x 5-inch loaf pan with 1 tablespoon butter.
Roll dough into a 14 x 7-inch rectangle on a lightly floured surface; lightly coat surface of dough with cooking spray. Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Sprinkle sugar mixture evenly over dough; lightly recoat with cooking spray. Cover dough with plastic wrap; press to help sugar mixture adhere. Remove and discard plastic wrap. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, into prepared pan. Cover and let rise 40 minutes or until doubled in size.
Preheat oven to 350°.
Uncover loaf; carefully remove exposed raisins, and gently brush dough with egg white. Bake at 350° for 50 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on wire rack.
Our users rave about this delicious breakfast bread. Serve it with your favorite jam or simply toasted on its own.
- Yield: 1 loaf, 18 servings (serving size: 1 slice)
|Calories per serving:||172|
|Caloriesfromfat per serving:||8%|
|Fat per serving:||1.6g|
|Saturated fat per serving:||0.7g|
|Monounsaturated fat per serving:||0.6g|
|Polyunsaturated fat per serving:||0.2g|
|Protein per serving:||4.6g|
|Carbohydrate per serving:||34.9g|
|Fiber per serving:||1.4g|
|Cholesterol per serving:||4mg|
|Iron per serving:||1.8mg|
|Sodium per serving:||165mg|
|Calcium per serving:||27mg|