FANTASTIC CINNAMON RAISIN BREAD
The title says it all. This is so good. This is a sweet bread, great for breakfast or snack. I must warn you, it touched the top of my breadmaker. It is too good not to share. I changed another recipe and added some things. My additions were the raisins and cinnamon. It origially was suppose to make a 1 1/2 lb. loaf. I didn't think the raisons and cinnamon would have add that much, but I guess it did. You might want to adjust to make a 1 1/2lb. loaf because I will list this as a 2 lb. loaf. It is so good! It knead the heck out of the raisins so there is little bits all through the bread. Chewy, sweet and moist. I used sugar free syrup to cut down on sugar. I hope you enjoy it as much as my family does. Please leave feedback.
Provided by Scotty Callies Mom
Categories Yeast Breads
Time 10m
Yield 2 lb. loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- In bread machine pan, place ingredients in order given, except raisins and yeast.
- Circle inside of pan with raisins.
- Make a well in flour and pour in yeast.
- Bake on white cycle.
- *** My dough looked fine when kneading and then look almost like a batter when it started to rise and was very sticky. I had to leave the house at this point and expected it to be a flop. When I came home and it had touched the top, I thought it was going to be raw and would have to be thrown away. But to my suprise it tasted fantastic.
Nutrition Facts : Calories 212.1, Fat 1.9, SaturatedFat 0.3, Sodium 202, Carbohydrate 44.5, Fiber 2.1, Sugar 11.7, Protein 4.9
WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)
This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking. I made this for the first time about a year ago and since it makes 3 loaves, I gave one to my neighbor. Now she asks for it constantly and since it is so fun to make, I oblige her, plus I get to keep the other 2 loaves!
Provided by Lydia Holton
Categories Yeast Breads
Time 3h45m
Yield 3 loaves, 36 serving(s)
Number Of Ingredients 13
Steps:
- Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
- Remove from heat.
- Let cool until lukewarm, about 120-125 degrees.
- Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
- Knead the dough on a lightly floured surface for a few minutes until smooth.
- Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
- Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
- Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
- Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
- Roll up tightly (the long way).
- The roll should be about 3 inches in diameter.
- Cut into thirds, and tuck under ends and pinch bottom together.
- Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
- Let rise in warm place, uncovered, again for about an hour.
- Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
- Remove from oven and let cool on rack.
- Take melted butter and spread over tops of loaves.
- After about 20 minutes, lay loaves on their sides and remove from pans.
- Allow to cool before slicing.
Nutrition Facts : Calories 189.6, Fat 4.3, SaturatedFat 2.5, Cholesterol 25.5, Sodium 83.4, Carbohydrate 34, Fiber 1.4, Sugar 10.8, Protein 4.1
CINNAMON RAISIN BREAD
Make and share this Cinnamon Raisin Bread recipe from Food.com.
Provided by Tonkcats
Categories Yeast Breads
Time 2h50m
Yield 3 8 inch loaves, 30-36 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve yeast in 1/2 cup warm water.
- Stir in 1 3/4 cups warm water, 3 tablespoons sugar, the salt, shortening and 3 1/2 cups of the flour.
- Beat until smooth.
- Mix in raisins and enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes.
- Place in greased bowl, turn greased side up.
- Cover; let rise in warm place until double, about 1 hour.
- (Dough is ready if an indentation remains when touched.) Punch down dough; divide into halves.
- Roll each half into rectangle, 18 x 9-inches.
- Mix 1/4 cup sugar and cinnamon.
- Sprinkle each half with 1 tablespoon water and half the sugar mixture. Roll up and place in pans.
- Brush with butter; let rise 1 hour.
- Bake at 425 degrees f or 25 to 30 minutes.
WHOLE-WHEAT CINNAMON-RAISIN BREAD
Provided by Ellie Krieger
Time 4h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Make the dough.
- Measure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
- Let it rise.
- Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.
- Soak the raisins.
- Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.
- Fold the dough.
- Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
- Add the filling.
- Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.
- Form the loaves.
- Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.
- Bake the bread.
- Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.
CINNAMON RAISIN BREAD STUFFING WITH SAUSAGE
Provided by Valerie Bertinelli
Categories side-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Lightly butter a 3-quart baking dish.
- Arrange the bread cubes on a rimmed baking pan in a single layer. Bake until light golden, about 15 minutes. Transfer to a large bowl.
- Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps, until brown, about 6 minutes. Transfer the sausage to the bowl with the bread using a slotted spoon. Reduce the heat to medium, add the remaining 3 tablespoons butter with the celery, fennel, onion, 3/4 teaspoon salt and pepper to taste and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook until fragrant, about 2 more minutes. Transfer to the bowl.
- Add the broth, sage and thyme to the bowl and toss to coat thoroughly. If the mixture is very hot, cool until it is just warm, then add the eggs and toss to coat.
- Increase the oven temperature to 400 degrees F. Transfer the stuffing to the prepared baking dish and bake, uncovered, until hot throughout and lightly browned on top, about 35 minutes.
HOMEMADE CINNAMON-RAISIN BREAD
Provided by Giada De Laurentiis
Time 6h43m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the bread flour, rice flour, cinnamon, nutmeg, and salt. Set aside.
- In a small bowl, combine the warm water and yeast. Let the mixture rest for 5 minutes until foamy.
- In a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until creamy, about 2 minutes. Beat in the eggs, 1 at a time. Beat in the yeast mixture. With the machine running on low speed, gradually add the flour mixture until a ball of dough forms. Remove the paddle attachment and attach a dough hook. (If a dough hook attachment isn't available, the dough can also be kneaded by hand for 15 minutes on a lightly floured work surface.) Mix on medium-low speed for 10 minutes (scraping the sides of the bowl, if necessary). Add the walnuts and raisins and continue to mix until the dough is smooth and springs back when pushed with a finger, about 5 minutes longer. Transfer the dough to an oiled bowl and cover with plastic wrap. Place in a draft-free area at room temperature (about 85 degrees F) until the dough has puffed slightly, about 2 hours.
- Butter and flour the inside and outer rim of an 8 1/4 by 4 1/2-inch nonstick loaf pan. Punch the center of the dough to deflate it. Place the dough on a lightly floured work surface and knead for 3 minutes. Form the dough into an 8 by 4-inch rectangle and place in the prepared loaf pan. Cover with plastic wrap and allow the dough to rise in a draft-free area at room temperature until the dough rises about 2 inches above the top of the pan, about 2 hours.
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
- Remove the plastic wrap and bake the loaf until golden brown, 30 to 35 minutes. Cool for 10 minutes. Remove the loaf from the pan and transfer to a wire rack to cool completely, about 1 1/2 hours.
- Wrap well in plastic and store at room temperature for 2 days or freeze for up to 1 month.
CINNAMON RAISIN BREAD PUDDING
Provided by Food Network
Categories dessert
Time 1h35m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Tear 6 pieces of the bread into large bite size pieces. In a large bowl, combine the cream, sugar, and eggs. Reserve 1/4 of the mix for later use. Soak the bread in the custard for at least 30 minutes. Transfer it to a small baking dish and top with the remaining 1/4 of the custard mixture. Sprinkle the raisins over top and cover with aluminum foil. Cook for 35 minutes covered, and then for 10 minutes uncovered. Remove from the oven and hold for 15 minutes. Cut the pudding into 2 squares, and transfer it to a plate. Sprinkle with powdered sugar and serve with a scoop of ice cream.
CINNAMON RAISIN BREAD
Provided by Food Network
Categories side-dish
Time 5h45m
Yield One plump 9 by 5 inch loaf
Number Of Ingredients 5
Steps:
- Mix one batch of the White Pan Loaf dough according to instructions given in recipe.
- Place the just mixed dough in a clean bowl lightly dusted with flour. Cover the bowl with a towel and allow the dough to rise at room temperature (75 degrees to 77 degrees) for 2 to 2 1/2 hours, until it doubles in volume. (An indentation made by poking your finger deep into the dough should not spring back.)
- While the dough is rising, place the raisins in a bowl or a plastic container and fill with warm water to come just below the top of the raisins. (If you use too much water, you will rinse away the natural sweetness of the raisins.)
- Place the dough on a very lightly floured surface. Gently deflate the dough and pat it into a rectangle that is about 3/4 of an inch thick, and about 6 inches by 12 inches in size. The short sides should be the top and bottom edges.
- Mix the cinnamon and sugar together, and sprinkle it evenly over the dough.
- Drain the raisins and toss them with the remaining 2 tablespoons flour. Spread the raisins evenly over the dough and gently press them into it.
- Starting at a short side, roll the dough into a log. Roll the dough tightly, keeping the skin of the dough slightly taut, and tucking in any raisins that fall out, but don't stretch the dough so tight that the skin tears. Seal the seam of the log gently but tightly using the heel of your hand against the surface of the table, or pinch it shut with your fingers.
- Place the loaf in an oiled or buttered 9 by 5 inch loaf pan, and cover with oiled plastic wrap. Let the dough rise at room temperature for 1 1/2 to 2 1/2 hours, or until the loaf has risen almost 1 inch above the sides of the pans.
- Meanwhile, preheat the oven to 450 degrees.
- Place the loaf pan on the center oven rack. Using a plant sprayer, mist the loaf 8 to 10 times, then quickly shut the oven door. Spray the bread again after 2 minutes.
- Bake for 15 minutes, then reduce the oven temperature to 375 degrees and bake for 20 to 30 minutes longer, until the crust is deep brown and the loaf sounds hollow when tapped on the bottom. The crust may color quickly because of the cinnamon and raisins in the dough; watch carefully and cover the top of the loaf loosely with foil if it is browning too fast. Let cool in the pan for 5 minutes, then remove the bread from the pan and place the loaf on a rack to cool. Let cool completely before slicing, or the bread will fall apart. This bread keeps well for at least 2 days.
CINNAMON RAISIN BREAD
Make and share this Cinnamon Raisin Bread recipe from Food.com.
Provided by Ducky
Categories Quick Breads
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Sift together all dry ingredients.
- Combine with wet ingredients and blend well.
- Spread into a 8 inch baking pant and bake at 350 degrees for 20 to 30 min until golden.
- Let cool.
Nutrition Facts : Calories 286.5, Fat 5.6, SaturatedFat 1.1, Cholesterol 22.1, Sodium 304, Carbohydrate 55.2, Fiber 1.6, Sugar 28.3, Protein 5.1
CINNAMON RAISIN BREAD FOR THE BREAD MACHINE
Make and share this Cinnamon Raisin Bread for the Bread Machine recipe from Food.com.
Provided by southern chef in lo
Categories Yeast Breads
Time 3h5m
Yield 1 1.5 pound loaf
Number Of Ingredients 8
Steps:
- Add all the ingredients in order given except the raisins.
- Add raisins in on the "add in" beep.
- Bake on "sweet bread" setting.
CINNAMON RAISIN WALNUT BREAD
Another great bread by Peter Reinhart, The Bread Baker's Apprentice. This is his "window pane" tip for testing if the dough is ready: Pinch off about two tablespoons of dough and try to stretch it into a thin membrane (windowpane). If you can do so without tearing, but the membrane is mostly opaque, you have barely developed gluten. If you can stretch a paper-thin, very translucent windowpane, the gluten is fully developed. A medium level is in between these two extremes: the windowpane is translucent with some opaque areas.
Provided by gailanng
Categories Yeast Breads
Time 4h50m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Stir together the flour, sugar, salt, yeast and cinnamon in a mixing bowl or in the bowl of an electric mixer.
- Add the egg, shortening, buttermilk and water. Stir together with a large spoon or mix on low speed with the paddle attachment until the ingredients come together and form a ball. If the dough seems too sticky or dry, adjust with flour or water by adding in a very small amount until incorporated.
- Sprinkle flour on a counter, transfer the dough to the counter and begin kneading or mixing on medium speed (if using electric mixer, at this time switch to the dough hook). The dough should be soft and pliable, tacky but not sticky. Add flour as you knead or mix, if necessary, to achieve this texture. Knead by hand for approximately 10 minutes or by machine for 6 to 8 minutes.
- Sprinkle in the raisins and walnuts during the final 2 minutes of kneading or mixing to distribute them evenly and to avoid crushing them too much. (If you are mixing by machine, you may have to finish kneading by hand to distribute the raisins and walnuts evenly. The dough should pass the windowpane test and register 77 to 81 degrees F (see testing note in description above for a fully developed dough).
- Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap. Allow to rise at room temperature for approximately 2 hours or until the dough doubles in size.
- Divide the dough into 2 equal pieces and form them into loaves. Place each loaf in a lightly oiled 8½ by 4½-inch pan, mist the tops with spray oil and cover loosely with plastic wrap.
- Proof at room temperature for 60 to 90 minutes or until the dough crests above the lips of the pans and is nearly doubled in size.
- Preheat the oven to 350 degrees with the oven rack on the middle shelf. Place the loaf pans on a sheet pan, making sure they are not touching each other.
- Bake the loaves for 20 minutes. Rotate the pan 180 degrees for even baking and continue baking for another 20 to 30 minutes, depending on the oven. The finished breads should register 190 degrees F in the center and be golden brown on top and lightly golden on the sides and bottom. They should make a hollow sound when thumped on the bottom.
- Immediately remove the breads from their pans. Mix together the granulated sugar and ground cinnamon for the topping in a shallow plate. Brush the tops of the loaves with melted butter as soon as they come out of the bread pans, and then roll them in the cinnamon sugar. Cool loaves on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.
Nutrition Facts : Calories 2110.8, Fat 70.3, SaturatedFat 15.9, Cholesterol 126, Sodium 1678.8, Carbohydrate 338.8, Fiber 19.8, Sugar 128.2, Protein 48.2
CINNAMON RAISIN BREAD
I just had this passed on to me, i haven't tried it yet, but it sounds so easy to make.Will give it a shot tonight. I put the servings as 24 as it makes 2 loafs, about 12 slices each.
Provided by sherri H
Categories Breads
Time 1h10m
Yield 2 loafs, 24 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl combine flour,soda and salt.
- In mixing bowl beat 1-1/2 cups sugar and oil, beat in eggs and buttermilk untill combined.
- Stir into dry ingredients just untill moistened.
- Fold in raisins.
- Combine cinnamon and remaining sugar-set aside.
- Spoon 1/2 the batter into 2 greased loaf pans, sprikle with 1/2 of the reserved cinnamon-sugar.Repeat layers.
- Cut through batter with knife to swirl.
- Bake at 350 for 55-60 min or untill toothpick in center coes out clean.
- Cool in pans 10 min before removing to wire racks.
Nutrition Facts : Calories 204.4, Fat 5.3, SaturatedFat 0.9, Cholesterol 16.3, Sodium 230.1, Carbohydrate 36.2, Fiber 0.8, Sugar 19.5, Protein 3.5
RAISIN CINNAMON BREAD
Here's my version of the time-honored cinnamon swirl bread. Confectioners' sugar icing makes it even more special. The recipe makes two loaves, perfect for sharing with the neighbors. -Deanna Patterson, Greenville, Texas
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15x7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves.
Nutrition Facts : Calories 162 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 157mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON RAISIN BREAD I
This was my dad's recipe. A yummy moist bread loaded with raisins and cinnamon. The best raisin cinnamon bread I've ever had! Great plain, toasted, or with a light glaze of buttercream frosting!
Provided by Faye Salisbury
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 3h20m
Yield 36
Number Of Ingredients 13
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
- Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
- Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 32.4 g, Cholesterol 18.1 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 114.9 mg, Sugar 10 g
CINNAMON OATMEAL RAISIN BREAD
This is a great bread lightly toasted and spread with honey or cream cheese. I got this recipe from my old West Bend BM. I no longer have the BM but I make this using the KA mixer. Use Old Fashion or Quick Oats, not instant. If you use dry active yeast, increase it to 2 1/4 teaspoons. Also, if desired, you can use AP flour or substitute one cup of whole wheat for one cup of the bread flour. Recipe makes a pound and a half loaf.
Provided by Riverside Len
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- If using a BM, add warm milk to pan, then add flour, oats, brown sugar, salt and cinnamon to pan. Place butter in corners of pan, make a well in center of dry ingredients and add yeast. Program for Specialty and desired Bread Color. When the signal alerts sound durring kneading cycle add the raisins (if your machine does not have an alert for add ins near the end of the kneading cycle, you will need to set your own timer, you want to add the raisins near the end of the kneading cycle).
- **********************************.
- If using a stand mixer, add dry ingredients to pan, add milk and butter, mix with paddle until a ball forms.
- Cover and let rest for 20 minutes.
- Change to the kneading hook and knead for 4 minutes. Let rest for 5 minutes. Knead 4 minutes more, then add raisins and knead until raisins are incorporated.
- Form into a ball and place in a bowl, cover and let rise until doubled.
- Form into loaf and put into greased pan (non-stick spray works well). Cover and let rise until doubled.
- Bake in pre heated 350 f oven for about 40 minutes. Internal temp should register at least 190 f on an instant read thermometer.
- Although the original recipe calls for only 1/2 cup raisins, I use a full cup.
Nutrition Facts : Calories 214.2, Fat 3.9, SaturatedFat 2, Cholesterol 8.7, Sodium 322.4, Carbohydrate 39, Fiber 2.4, Sugar 5.9, Protein 6.1
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5/5 (1)Category Cinnamon Raisin BreadServings 2Total Time 5 hrs
- In a medium bowl, whisk both flours with 1 tablespoon of the cinnamon, the nutmeg and cloves. In a microwavable liquid measuring cup, heat 1/2 cup of the milk at high power until warm but not hot, about 30 seconds. Stir the yeast and honey into the warm milk and let stand until foamy, about 5 minutes.
- In a stand mixer fitted with the whisk, beat the yeast mixture with 1 1/2 cups of the milk, the brown sugar, salt, lightly beaten eggs and vanilla at low speed until just combined. Replace the whisk with the dough hook. Add the dry ingredients and raisins and beat at low speed until nearly combined, scraping down the bowl as needed, about 2 minutes. Increase the speed to medium-high and continue beating until the dough clings to the hook and pulls away from the side of the bowl, about 3 minutes. Add 6 tablespoons of the butter a few pieces at a time, beating well after each addition. Continue beating at medium speed until the dough is smooth and silky, about 5 minutes longer.
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