Cinnamon Raisin Ice Cream Bread Recipe Recipe 455

Steps:

• Stir together all ingredients until flour is moistened.
• Spoon the batter into a lightly greased and floured mini loaf pan.
• Bake at 350 degrees for about 40 to 45 minutes, or until wooden pick inserted in center of bread comes out clean.
• Remove from pan and cool on a wire rack for about 5 minutes before cutting.

Steps:

• 1. Preheat the oven to 350 degrees. 2. Spray a standard size loaf pan with cooking spray, set aside. 3. Add the Ice Cream to a large mixing bowl. Ice Cream should be soft and creamy, but not runny. If it isn't soft enough, set the mixing bowl on top of the warm stove for a few minutes. 4. Next slowly add the Self Rising Flour and 1/2 Tablespoon of Cinnamon to the Ice Cream and stir well with a wooden spoon. 5. Next fold in the Raisins. Don't over stir at this step or your Bread will not rise as much. Even though it is a more dense Bread, you don't want to over work the dough. 6. Spoon the Dough into the prepared pan then spread it out evenly. Sprinkle the top with 1 Teaspoon Cinnamon and the Sugar then Pop it in the preheated oven and set the timer for 30 minutes. All ovens cook differently so it may take an additional 15 minutes for the Bread to be done. Insert a toothpick in the center of the loaf, if it comes out clean, your bread is done. 7. Remove the Bread from the oven and let it cool for about 10 minutes in the pan, then transfer the loaf to a cooling rack. 8. Once the Bread has cooled, slice and serve! Make an extra loaf to put in the freezer. Enjoy! Recipe by: Hot Dish Homemaker

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.

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside. , Spoon half the batter into 2 greased 8x4-in. loaf pans. Sprinkle with half of the reserved cinnamon sugar; repeat layers. Cut through batter with a knife to swirl. , Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. Freeze option: Wrap cooled bread in foil and freeze for up to 3 months. To use, thaw at room temperature.

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.