• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings


  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 1/4 c Warm water
  • 4 tb Packed light brown sugar
  • 2 pk Active dry yeast
  • 1/4 c Cold butter or margarine,
  • -cut into 4 pieces
  • 2 Eggs
  • 1/2 ts Salt
  • 2 1/4 To 2 1/2 cups all-purpose
  • -flour
  • 1/4 c Dark raisins
  • 1/2 c Sugar
  • 2 tb Cinnamon
  • 1 c Powdered sugar


Makes 1 loaf

Combine water, 1 tablespoon of the brown sugar and yeast. Stir to dissolve
yeast and let stand until bubbly, about 5 minutes.

Fit processor with steel blade. Add butter and remaining 3 tablespoons
brown sugar to work bowl. Process until mixed, 10 - 15 seconds. Stop
processor once or twice, if necessary, to scrape sides of bowl.

Add eggs and salt to butter mixture. Process until blended, about 10
seconds. Stop processor and scrape sides of bowl, if necessary.

Add 1 1/4 cups of the flour and yeast mixture to butter mixture. Process
on/off 8 to 10 times until blended.

Turn on processor and add enough of the remaining flour through feed tube
so dough forms a ball that cleans the sides of the bowl. Process until ball
turns around bowl about 25 times.

Turn dough onto lightly greased surface. Knead raisins into dough. Shape
dough into a ball and place in lightly greased bowl, turning to grease all
sides. Cover loosely with plastic wrap and let stand in warm place until
almost doubled, about 1 hour.

Punch down dough. Let stand 10 minutes. Roll out dough into a 16 inch
square. Combine sugar and 1 tablespoon of the cinnamon and sprinkle over
dough. Roll up dough jelly-roll fashion. Pinch seam to seal. Cut into 8
equal slices. Place slices cut side down in greased tube or Bundt pan. Let
stand in warm place until almost doubled, about 1 hour.

Heat oven to 350 F. Bake until done, 30 - 35 minutes.

Remove bread immediately from pan and invert onto wire rack. Combine
powdered sugar and remaining 1 tablespoon cinnamon. Sprinkle mixture over
bread. Cool.

Food Processor Bread Book From the collection of Jim Vorheis

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