1 cup of dark raisins
1 cup of tangerine juice
1 tablet of yeast (15g)
4 tablespoons of warm water
2 large eggs, beaten
1/3 cup of melted butter or margarine
1/3 cup of confectioner's sugar, well packed in a bowl
2 tablespoons of grated tangerine peel
1/2 teaspoon of salt
1/2 teaspoon of ground cinnamon
5 to 6 cups of all-purpose flour (750 to 900g)
1 cup of dark raisins
1 cup of tangerine juice
1 tablet of yeast (15g)
4 tablespoons of warm water
2 large eggs, beaten
1/3 cup of melted butter or margarine
1/3 cup of confectioner's sugar, well packed in a bowl
2 tablespoons of grated tangerine peel
1/2 teaspoon of salt
1/2 teaspoon of ground cinnamon
5 to 6 cups of all-purpose flour (750 to 900g)
Soak the raisins in the tangerine juice for 1 hour in a small bowl
In a large bowl, mix together the yeast and warm water
Stir until the yeast dissolves
Add the tangerine juice, raisins, eggs, melted butter or margarine, confectioner's sugar, grated peel, salt, and cinnamon
Mix well
Add enough flour to obtain a soft dough, not too firm
Place the dough on a floured surface
Knead for about 5 minutes, adding more flour as needed until the dough is smooth and elastic
Place the dough in a large, greased bowl, turning it to coat the surface
Cover with plastic wrap and let rise in a protected area for 1 hour
Gently deflate the dough and knead again on a lightly floured surface
Shape into a loaf and place in an English-style cake pan, greased, measuring 28 x 14 cm
Let it rise once more for about 30 minutes
Bake in a moderate oven (190°C) for about 1 hour, or until golden
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely
Yield: 20 slices.
