1/4 cup of sugar
1/4 cup of melted butter or margarine
1 teaspoon of salt
1 packet of active dry yeast
1/4 cup of warm water
1 cup of scalded milk
1 egg, beaten lightly
3 1/2 cups of all-purpose flour (approximately)
Stuffing
1/4 cup of sugar
1/2 cup of raisins
2 teaspoons of ground cinnamon
1/4 cup of sugar
1/4 cup of melted butter or margarine
1 teaspoon of salt
1 packet of active dry yeast
1/4 cup of warm water
1 cup of scalded milk
1 egg, beaten lightly
3 1/2 cups of all-purpose flour (approximately)
Stuffing
1/4 cup of sugar
1/2 cup of raisins
2 teaspoons of ground cinnamon
Scaled the milk
Let it cool a bit
Mixed the butter or margarine, sugar, salt, and egg
Added yeast dissolved in 1/4 cup of warm water
Mixed well
Alternately added milk and flour, mixing well after each addition
Gently kneaded on a floured surface
Placed in an oiled bowl
Covered and let rise for 1 hour
Lowered the dough
Let it rest for 10 minutes
Placed on a lightly floured surface and shaped into a rectangle
Basted with a little milk
Dusted with raisins, cinnamon, and 1/4 cup of sugar
Rolled out like a roulade
Placed in an English-sized loaf pan (25 x 12 cm) that has been greased
Baked in a moderate oven (180°C), preheated, for about 35 minutes.
