Reynolds® Freezer Paper
to 8 cups flour, approximately
packages fast-rising yeast
tablespoons margarine or butter, divided
cup chopped walnuts
teaspoons ground cinnamon
PREHEAT oven to 375°F. Grease two 9 x 5-inch loaf pans.
COMBINE 4 cups flour, yeast and salt. In a medium saucepan over medium heat, heat milk, honey and 4 tablespoons margarine until very warm, 120 to 130°F. (Margarine does not need to be completely melted.) Pour milk mixture over flour mixture and stir until dough forms a smooth batter. Add raisins and nuts. Gradually stir in 4 cups flour until dough is too stiff to stir.
KNEAD dough on lightly floured surface, adding more flour as needed, until smooth and elastic, 5 to 8 minutes. (The dough will be slightly sticky.) Place dough in a greased bowl, turning once to grease both sides. Cover and let rest 10 minutes.
PAT dough into 18 x 10-inch rectangle. Spread 2 tablespoons softened margarine over dough. In small bowl, combine sugar and cinnamon and sprinkle over dough. Starting with one of long sides, roll dough jelly roll fashion into a log ending with seam side down. Cut log in half to form two 9-inch logs. Place in pans, seam side down. Cover and let rise about 20 to 30 minutes until doubled.
BAKE until a deep golden brown, 30 to 35 minutes. Remove loaves from pans and cool completely on wire racks. Serve 1 loaf. Wrap and freeze the other loaf in Reynolds Freezer Pape
Number of Servings: 24
|grams fat|| ||8|
|milligrams cholesterol|| ||11|
|milligrams sodium|| ||337|
|grams carbohydrates|| ||46|
|grams protein|| ||6|